A Match Made in Heaven = Flan + Cake
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 Latin dessert recipe is simple, delicious, and yummy-noise inspiring.
Wait until I tell you what it is….
Flan and Cake. (I know. Shut up.)
The 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
Flan cake pairs well with caramel ice cream topping and dulce de leche.
(Thanks for the fabulous recipe, Anne Maroo!)
Un poquito mas:
OMG!! That is a match made in heaven! I love flan and I love yellow cake.. I’ve got to try that once my oven is working. Thanks chica!
PS Your mom is beautiful!!
Very interesting! I’ll try to make it one day. I’m still curious of how would it taste!
[...] This post was mentioned on Twitter by Tiki Tiki Blog and Smrtqbn, Orlando Furioso. Orlando Furioso said: Add to Thanksgiving dessert list. RT @Smrtqbn: Because I can… Flan Cake Recipe is up at the Tiki Tiki http://tinyurl.com/ygyxw6w [...]
This looks soooo delish! I am going to have to try it and let my boys be my flan inspectors. Will let you know what they think when I make it!
Gracias por esta receta Marta! I am going to make it for my four Flan loving kids and husband this weekend….I can’t wait to try this!!
I think I will become famous in my family for best cake of all time if I serve this to my sister and her family when they are visiting for Thanksgiving. I also think I will *have to* do a test run before then.
Martica,
I baked it! Thanks so much for sharing … let me tell you it’s out of this world … it was a hit! … and so easy … one of a kind dessert … I highly recommend y’all to try it … I can’t wait to bake it again … “Yummyliciuos”
I wish you well :) Melek
“Feeling gratitude and not expressing it is like wrapping a present and not giving it.” ~ William A. Ward
One word A-mazing! I made it for Thansgiving since it seemed so fitting for our Cuban-American menu (and I really love flan) and I was right, everyone loved it! I made one slight change, I used the bottled flan caramel instead of caramel topping and it was delish. The flan part was perfect, I don’t think I’ve ever made a smoother flan, and my favorite part about the cake portion of the dessert is that it absorbed the caramel and the cake tasted like caramel. Just delicious. Will be making this often.
Shut Up!!!!! Flan….Cake?! um wow.
Can’t wait to make this.
I made this around Thanksgiving and on the day I made it I thought it was just OK. However, the next day when I had a slice for breakfast I found out how absolutely delicious it really was! I think I tried it when it was still too warm, initially. But I’m telling you, the following day(s) that cake was TO-DIE-FOR :) moist and delicious ;) Thanks for the recipe! I’m actually making another one right now for a friend’s Super Bowl party.
Thanks for that “next day taste better” feedback. I agree.
Besos,
Marta
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Looks delish!
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Personally…I can’t imagine using hershey’s caramel…using real cajeta…sold in stores as well…makes this a much more authentic flan!
I tried this cake and clearly I did something terrible wrong. After an hour I tested the cake and the tester came out dry. Cooled the cake. Here is the good part…flip is and liquid pour out. Can anyone tell me what I did wrong?
Aimee…sorry for your flan issue.
I will email Marta to come answer.
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