Ingredients
250g butter, softened
1 tablespoon vanilla extract
185g (1 cup) brown sugar
150g (1 cup) self-raising flour
75g (1/2 cup) plain flour
2 eggs
1 tablespoon golden syrup
125ml (1/2 cup) milk
pinch of salt
2 tablespoons Nestle’s Top & Fill Caramel
2 tablespoons thickened cream
Method
The caramel cream
Combine Nestle’s caramel and thickened cream in a heavy bottom saucepan on low heat. Cook stirring constantly till mixed and starting to simmer. Remove from heat. Blend to a smooth consistency if lumps have formed. Set aside.
To make the cake
Pre-heat oven to 180C (350F). Grease a 20cm (8 inch) round cake tin and line with baking paper. (I used a greased brioche tin).
Cream butter with vanilla, salt, sugar, golden syrup and eggs. Beat until well combined.
Add flours and milk. Beat for a minute until fluffy and smooth. Scoop mixture into prepared tin. Bake for approximately 50-60 minutes until golden and cooked when tested with a skewer.
Allow to stand for 10 minutes, then turn out cake onto a wire rack. Cool completely before drizzling with caramel cream.
Notes
The cake is a tad sticky in nature, so try to avoid using bundt tins like I have used and make sure you use baking paper to line your tin.
A dash of coffee based liqueur woul work like magic in the cake batter.
Source:http://www.cookrepublic.com/butterscotch-cake-with-caramel-cream/