John Myers
Toffee Cake with Cranberries
The perfect toffee cake with cranberries recipe with a picture and simple step-by-step instructions.
- 1 a cup Sour cream
- 1 a cup Flour
- 2 a cup Sugar
- 0,5 a cup Oil
- 0,5 a cup Desiccated coconut
- 0,5 packet Baking powder
- 0,5 a cup Rum
- 1 a cup Dried cranberries
- 200 ml Coconut milk
- 2 tbsp Butter
- 3 Eggs
- Soak the cranberries in the rum the day before. Preheat the oven to 150 ° C hot air. Grease a cake ring with butter and dust with flour
- Separate the eggs and mix the yolks with 1 cup of sugar until they are light yellow. Gradually stir in the sour cream, flour, oil, baking powder and desiccated coconut.
- Stir in the cranberries and rum.
- Mix the egg white until it stops producing bubbles and carefully fold into the mixture with a whisk.
- Pour the mixture into the cake ring. And bake in the oven for 1 hour. Use a wooden skewer to test whether the cake is baked.
- For the coating, caramelize the butter and sugar in a saucepan. As soon as the sugar is brown, stir in the coconut milk and let it reduce a little. Then let it cool down a bit and fill it into the hollow that has formed on the cake.
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