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Creme Caramel Cake

Creme Caramel Cake, the layers swap places as it bakes: the cake batter rises to the top
Prep Time 30 minutes
Cook Time 1 hour
Servings 8

Ingredients

  • For the Caramel
  • 1 cup sugar
  • 1/4 cup water

For the Creme

  • 4 eggs
  • 2 cups milk
  • 1 teaspoon vanilla
  • 1/2 cup granulated sugar

For the Cake

  • 2 eggs
  • 1/2 cup sugar
  • 1/2 cup oil
  • 2 tablespoons milk
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla

Instructions

Caramel

  • In a saucepan, combine the sugar and water over medium heat. Swirl (don’t stir) until the sugar dissolves.
  • Keep watching it, since sugar burns quickly. Remove from the heat as soon as it turns amber.
  • Pour the caramel into the bottom of a deep 8 or 9 inch (20 to 23 cm) cake pan, tilting to coat evenly. Let cool.

Creme

  • Blend all creme ingredients with a mixer until well combined.
  • Pour the mixture over the cooled caramel.

Cake

  • Preheat the oven to 350°F (180°C).
  • Beat the eggs, sugar and vanilla until well combined. Add the oil and mix.
  • Add the flour and baking powder, then the milk, and beat until just blended.
  • Gently pour the batter over the creme mixture.
  • Set the cake pan inside a larger baking dish. Pour boiling water into the larger dish until it reaches halfway up the sides of the cake pan.
  • Bake in the water bath for 1 hour, or until the center is set and a toothpick in the cake layer comes out clean.
  • Cool at room temperature for 1 hour, then refrigerate at least 4 hours, preferably overnight.
  • To serve, set the pan in hot water for 1 minute to loosen the caramel. Run a knife around the edge, place a serving plate on top, and flip.
  • Enjoy serving it, and even more, eating it!