Caramel Cake - an old favourite

This one was a favourite during the days of my first pregnancy and I was bored and had too much time on hand. I can't imagine how jobless I used to be back then! I found the recipe at the back of a baking powder can (no internet back in those days) and I thought I could try it out. Making the caramel was always a tricky process back then and I would inevitably burn it but the cake was always appreciated because it had this warm stickiness that is always associated with home baked goods.

On impulse I decided to make it last night. Got Saboor to help me beat the butter. It was merely an excuse to make sure he wouldn't nod off to sleep before I made dinner and it worked. My leftie son gets awkward with handling these things but for once I was not a monster mom last night and encouraged him to beat it in one direction only. The recipe is very simple and we finished the batter in fifteen minutes, right in time for Masterchef Australia to start on TV.

As an aside, everyone at home watches Masterchef Australia, including my MIL and the kids. MIL thinks that one of the judges, George, constantly bounces on the balls of his feet enthusiastically and she's nicknamed him 'uchal-billa' in Urdu. Ha ha! It merely means someone who is fidgety and constantly jumping around in excitement. I think.

Anyways, without further delays, here's the recipe. Every time I think I should take a picture, I think I'll do it later and by then there's nothing left.

Ingredients

200 gms white butter
2 cups maida
3 eggs
1 tsp baking powder
1 and 1/4 cup sugar (granulated will do)
1/4 cup sugar for caramel
1 tsp vanilla essence
1/2 cup water

Beat the butter and sugar until creamy. Add eggs and beat well. Add the essence. Sieve maida with baking powder and fold into the mixture gently. To make caramel, melt sugar over medium heat until it's a shade darker than golden brown. Immediately pour in the water (it makes a big crackling noise) and swirl the pan quickly before caramel sets at the bottom and pour into the cake batter. Mix evenly and the batter acquires a beautiful toffee brown colour. Bake in a preheated oven at 180 degrees for 30 to 35 minutes.