A Match Made in Heaven. Flan + Cake = Flan Cake Recipe
I’m always on the look out for fabulous new recipes. The ideal recipe, whether for a main dish or a dessert, is something that is simple to make but looks complicated and is a little breathtaking. It should at the very least inspire ooohs and aaahs.
This flan cake recipe is simple, delicious, and yummy-noise inspiring.
Wait until I tell you what it is….
Flan. Cake. (I know. Shut up.)
The flan cake recipe was originally posted by my blog-friend, Anne Marie of What’s Cookin’ in Mia fame. Of course, I added a few small touches of my own because I thought they would make the Flan Cake (Flan Cake, people!) taste better (and I was right, but that’s not important right now).
Flan Cake Recipe
- 1 yellow cake mix (prepared according to directions on the box – check to see if you need extra eggs or oil for this.)
- 1/4 cup caramel topping (I like the Hershey’s brand for this, the kind you’d pour over ice cream)
- 4 eggs, lightly beaten
- 1 can sweetened condensed milk
- 1 large can evaporated milk
- 1 Tbsp. Vanilla extract
- Ground cinnamon
1. Preheat the oven to 350 degrees.
2. Grease and flour a large Bundt pan.
3. Prepare cake mix according to package directions.
4. Pour the caramel topping around the bottom of the Bundt pan.
5. Pour cake mix over caramel.
6. In a blender, mix together well: eggs, sweetened condensed milk, evaporated milk, and vanilla extract.
7. Sift and pour gently over cake mix in the Bundt pan. (You’re sifting out any large pieces of the egg.)
8. Sprinkle with cinnamon.
9. Place filled Bundt pan in a 9×13 pan filled with hot water about 1 1/2 to 2 inches up the side of the Bundt pan.
10. Bake (in the water bath) one hour at 350 degrees. It should be slightly golden brown. Test for doneness by inserting toothpick in the cake. If it comes out clean, it’s done.
11. Remove from water bath and cool 10 to 15 minutes.
12. Invert onto a cake plate. The caramel will still be runny – it’s supposed to be to melt over the cake, so be careful when inverting! Refrigerate for at least an hour before serving.
This is my Professional Flan Inspector, my 95 year old mom who’s been making flan for 60 years. The Flan Cake blew her away. Find yourself your very own Flan Inspector. Trust me, they’ll be impressed. =D
