For Cake Squares you will need:
1½ cups AP Flour
1 tablespoon cornstarch
1 teaspoon baking powder
1 cup white sugar
1/3 cup unsalted butter
1 egg
1 teaspoon vanilla
1 cup whole milk
For Caramel Topping you will need:
5 squares caramel candy
1 tablespoon milk
¼ cup dark brown sugar
2 tablespoons unsalted butter, melted
1 teaspoon ground cinnamon
Preheat oven to 350 degrees F. and butter an 8-inch baking dish.
In a large bowl, sift together flour, cornstarch and baking powder. Set aside.
In the bowl of your stand mixer, beat together sugar and butter until soft. Add in egg, vanilla and milk until well combined. Gradually add in dry ingredients until mixture is smooth. Pour batter into baking dish and set aside.
In a small saucepan over medium heat, soften caramel candies with milk. Once soft, add butter, sugar and cinnamon until everything has melted together, like a thick syrup. Drizzle the caramel topping over the cake batter and gently drag a knife through the batter and swirl the topping into the batter.
Bake for about 25-30 minutes or until cake tester comes out clean. Try it and love it!
*NOTE: You may substitute the 1½ cups AP Flour and tablespoon Cornstarch with 1½ cups Cake Flour.
*NOTE: You may substitute the 1½ cups AP Flour and tablespoon Cornstarch with 1½ cups Cake Flour.
It has been such a joy blogging for you today!!! Have a beautiful weekend!
xoxo,
Tammy
Lizzy Do says
The swirls are beautiful, Tammy! And I'd never pass up any dessert where caramel is involved 🙂
Federica says
Che spettacolo questa torta, golosa e profumatissima 🙂 La cannella è la mia spezia preferita. Ne vorrei subito una fetta. Un bacione, buona domenica
Marina@Picnic at Marina says
Delicious! 🙂