This delicious dessert loaf combines vanilla and caramel with a dash of creative flair.
Makes one loaf
Prep Time: 15 minutes
Cook Time: 50 minutes
Ingredients
270g + 35g plain flour, divided
65g sugar
1½ tsps bicarbonate of soda
½ tsp salt
235ml buttermilk
125ml canola oil
2 large eggs
1½ tsps vanilla extract
1/2 cup of caramel or salted caramel sauce + more to drizzle
Method
Preheat the oven to 170°C.
Spray a loaf tin with baking spray and line it with baking paper, leaving an overhang.
In a large bowl, whisk together 270g flour, the sugar, bicarbonate of soda and salt. In a smaller bowl, whisk the buttermilk, oil, eggs and vanilla essence together. Make a well in the center of the flour mixture and add the wet mixture to the dry, stirring until it is just combined.
Place 1/2 a cup of the batter in a separate bowl. Add the caramel sauce and the last 35g of flour, whisking to combine.
Spoon a good portion of the plain batter into the loaf tin and use the back of a spoon to get an even layer. Add half of the caramel batter, swirling it across the top of the vanilla batter. Repeat the layers, finishing with vanilla batter on top.
Bake for around 50 minutes, until a skewer inserted into the centre comes out clean. If it starts to brown after around half an hour, tent some foil over the top to stop the top becoming crunchy.
Let the loaf cool completely in the tin.
Use the baking paper overhang to remove the loaf from the tin. Cut into slices and drizzle with caramel sauce to serve.
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