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Caramel and Coffee Cake with a Caramel Sauce and Vanilla Ice Cream

A basic coffee cake enriched with caramel, topped with sliced pineapple, served with homemade vanilla ice cream and caramel sauce.

VegetarianDessertIce CreamCakeCoffeeCaramel
Estimated Nutrition
Calories
1309.1
kcal / serving
7854.6 kcal total
Carbs
114.7g
per serving
688.2 g total
Fat
88.8g
per serving
532.5 g total
Protein
17.1g
per serving
102.4 g total
Cook Time
120
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
120
g
Caster Sugar
for ice cream
150
g
Caster Sugar
for cake
4
tbsp
Icing Sugar
for filling
1
tbsp
Maple Syrup
1
tbsp
Icing Sugar
for dusting
110
g
Dark Soft Brown Sugar
for sauce
CondimentsSauces
225
g
Dulce De Leche
or canned caramel
Dairy
6
piece
Eggs
medium free-range, yolks only
250
ml
Whole Milk
250
ml
Double Cream
for ice cream
5
piece
Eggs
medium free-range, for cake
25
g
Unsalted Butter
melted, for cake
300
g
Cream Cheese
100
g
Double Cream
whipped, for filling
110
g
Unsalted Butter
for sauce
175
ml
Double Cream
for sauce
Fruits
1
piece
Pineapple
peeled, cored and thinly sliced
GrainsCereals
110
g
Plain Flour
NutsSeeds
2
piece
Vanilla Pods
split and seeds scraped
Other
2
tbsp
Coffee Essence
such as Camp

Method

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