Vanilla and Caramel Marble Cake

Preparation

• Caramel Sauce

  • In a saucepan, bring the water and sugar to a boil. Cook until the mixture turns golden brown. Remove the pan from the heat and gradually stir in the cream. Return the pan to the heat and simmer gently for 1 minute. Stir to blend. Pour into a bowl and allow to cool.

• Cake

  • With the rack in the middle position, preheat the oven to 170 °C (325 °F). Butter and flour a 25-cm (10-inch) Bundt pan.
  • In a bowl, combine the flour, cornstarch and baking powder. Set aside. In another bowl, cream the butter and sugar with an electric mixer. Add the eggs, vanilla and beat until the mixture is smooth.
  • On low speed, add the dry ingredients alternately with the milk.
  • Spoon 2/3 of the batter into the pan. Blend the remaining batter with 180 ml (3/4 cup) of caramel sauce and pour that batter into the pan. Run a knife through the batter to create a marbled effect. Bake for about 1 hour and 20 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool. Unmould and cool completely. Serve with the remaining warm caramel sauce.