Gur Cake with a Twist

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 tsp baking powder 1 tsp baking powder
• 1/2 tsp baking soda 1/2 tsp baking soda
• 1/2 tsp ground cinnamon 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg 1/4 tsp ground nutmeg
• 1/4 tsp salt 1/4 tsp salt
• 1/2 cup (115g) unsalted butter, softened 1/2 cup (115g) unsalted butter, softened
• 2 large eggs 2 large eggs
• 1 tsp vanilla extract 1 tsp vanilla extract
• 1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
• 1 cup (200g) brown sugar 1 cup (200g) brown sugar
• 1/2 cup (115g) unsalted butter 1/2 cup (115g) unsalted butter
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
• 1 cup (125g) powdered sugar 1 cup (125g) powdered sugar
• 1-2 tbsp milk 1-2 tbsp milk
• Optional: additional powdered sugar for dusting Optional: additional powdered sugar for dusting

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 16g (10g saturated)
• Carbohydrates: 56g (40g sugars)
• Protein: 4g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease and flour a 9x9-inch baking pan.
2. 2.
   In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. 3.
   In a separate large bowl, cream together the softened butter, eggs, and vanilla extract until light and fluffy.
4. 4.
   Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
5. 5.
   Pour the batter into the prepared baking pan and spread it evenly.
6. 6.
   Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. 7.
   While the cake is baking, prepare the caramel filling. In a saucepan, melt the brown sugar, butter, and heavy cream over medium heat. Stir continuously until the mixture thickens and becomes smooth. Remove from heat and let it cool slightly.
8. 8.
   Once the cake has cooled, use a knife to create small holes all over the surface. Pour the warm caramel filling over the cake, allowing it to seep into the holes.
9. 9.
   In a small bowl, whisk together the powdered sugar and milk to make the icing. Drizzle the icing over the cake.
10. 10.
    Optional: Dust the top of the cake with powdered sugar for an extra touch of sweetness.
11. 11.
    Allow the cake to set for a few minutes before serving. Slice into squares and enjoy!

Treat your ingredients with care...

• Brown sugar — Make sure to pack the brown sugar firmly when measuring for accurate sweetness.
• Buttermilk — If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
• Powdered sugar — Sift the powdered sugar before whisking it with milk to ensure a smooth icing.

Tips & Tricks

• For an extra burst of flavor, add a teaspoon of orange zest to the cake batter.
• Serve the Gur Cake warm with a scoop of vanilla ice cream for a delightful dessert experience.
• If you prefer a stronger caramel flavor, you can add a teaspoon of caramel extract to the filling.
• Store any leftover Gur Cake in an airtight container at room temperature for up to 3 days.
• To make the cake more festive, sprinkle crushed walnuts or pecans on top before drizzling the icing.

Serving advice

Serve the Gur Cake as a delicious dessert after a hearty Irish meal. It pairs well with a cup of hot tea or coffee.

Presentation advice

To enhance the presentation, dust the top of the cake with powdered sugar and garnish with a sprig of fresh mint. Serve each slice on a decorative dessert plate.