Caramel Coffee Upside Down Syrup Cake + A Double Giveawayby Carly Jacobs
This post is sponsored by Caffitaly
Yep. Caramel Coffee Upside Down Syrup Cake. I kind of invented it because when I like something I want it to be in everything… and I really like coffee. Specifically pod coffee because it comes straight from my kitchen and I don’t have to talk to people to get it.
Pod coffee is my favourite discovery of 2013, so when Woolworths asked me if I wanted to give their Caffitaly coffee machines a whirl I was all… obviously. I won’t lie… I’ve been eyeing off this sexy little beast for a while now. I have a well established habit of having coffee a couple of times a day at home and I may or may not have figured out a way to add alcohol to it… with great success. The natural next step was to add my beloved pod espresso to food and because coffee pizza sounds gross, I went with cake. And holy delicious mouth party this cake is amazing. Here’s how to make it.
Caramel Coffee Upside Down Syrup Cake
What You Need
1/2 cup of light sour cream
6 Caffitaly Caramel Indulgence espresso shots
200 gms soft butter
1 cup of brown sugar
1/2 teaspoons of vanilla bean paste
2 cups of self raising flour
1 cup of white sugar
What You Do
1. Preheat oven to 180 degrees celsius. Grease and line a cake tin (I used a square one but you can use whatever you have lying around.)
2. Whisk sour cream and 2 shots of coffee together in a jug.
3. Using an electric mixer and beat brown sugar and butter until pale and fluffy. (HINT: It takes a lot longer than you think… try setting the timer for ten minutes and see how you go.)
4. Add eggs 1 at a time, beating well in between.
5. Add half the sifted flour to the cake mix and stir well with a wooden spoon. Add half the sour cream mix and stir well. Repeat with remaining flour and sour cream mix.
6. Spoon batter into tin and smooth down. Bake for 45 to 55 mins and remove from oven when a skewer comes clean out from the centre of the cake.
7. Combine white sugar, 4 espresso shots and 1 teaspoon of vanilla paste in a small saucepan. Cook until mixture dissolves and then bring to the boil. Reduce heat and simmer without stirring for 15 minutes. Leave to cool as the mixture takes the form of a syrup.
8. Turn cake out and leave upside down. Drizzle cake with syrup when ready to serve.
Not surprisingly this cake goes really well with coffee. I made the coffee part of the cake with 6 espresso shots of the Caramel Indulgence Caffitaly pods. The flavoured pods are the best. I’m a touch on the calorie conscious side so I love the calorie free hit of sweet flavour in the caramel and mocha pods. It makes me feel like I’m a normal person with a properly functioning metabolism.
If you don’t have a pod coffee machine, I highly recommend the Caffitaly. It’s the perfect low commitment coffee machine option. It’s really little, so it fits on small bench tops and although I haven’t had the time to try, I’d be willing to bet it would also fit in the console of most large-ish cars… it’s just an idea I’m workshopping. Both the machine and the pods are available at Woolies so it’s super convenient. No ordering or traipsing to specialty stores on blessed Himalayan mountain tops to get your coffee fix. I think deep down we’re all a bit lazy so the lure of a supermarket convenience is tempting.
If you’d like the chance to win a Caffitaly machine of your own, just answer this question…
What’s your ultimate favourite treat to have with coffee?
Note: Competition available to Australian residents only.