The day I baked it, I was nervous. The recipe doesn’t say to grease the pan. Wait, what? Turns out that the butter from the caramel, as it bubbles up the sides of the cake, it loosens up the cake from the tin. The waiting time for the cake to cool down a bit (30 minutes) is crucial for the cake not to fall apart and still be warm enough that it un-molds easily. For serving, this would go marvelously with a scoop of vanilla ice cream, but just as is… Perfection!
We hope you enjoy this classic recipe, and a very quick to make (unless you are ver eager to see if the cake will unfold – it will), and perfect to take to a party or to enjoy with friends and family at home!