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Orange Flan Cakes
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Prep Time:
20 minutes
Total Time:
1 hour 50 minutes
Spanish-inspired orange cake with layers of rich caramel and sweet custard, no frosting required.
Ingredients:
  • 1 cup sugar
  • 1/2 cup water
  • 1 cup milk
  • 2 tablespoons orange-flavored liqueur or orange juice
  • 1 teaspoon grated orange peel
  • 4 egg yolks
  • 2 whole eggs
  • 1 can (14 oz) sweetened condensed milk
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 2 teaspoons grated orange peel
  • 3 whole eggs
Instructions:
  • In a 2-quart heavy saucepan, bring caramel ingredients to a boil. Lower heat to medium and cook without stirring for 13 to 18 minutes until the sugar caramelizes and turns golden brown. Pour the caramelized sugar into two ungreased 9-inch round cake pans (avoid using dark or nonstick pans) and tilt them immediately to cover the bottoms with the caramel. Set aside.
  • Fill a shallow pan halfway with water and place it on the lowest oven rack. Position the second oven rack in the middle and preheat the oven to 325°F.
  • Whisk or stir flan ingredients in a medium bowl until well combined. Pour the milk mixture over the caramelized sugar in each pan.
  • Using a large bowl, combine cake ingredients and beat with an electric mixer on low speed for 30 seconds, then switch to medium speed for 2 minutes while scraping the bowl occasionally. Spoon the mixture evenly over the milk mixture in the pans.
  • 1. Bake cakes in the center of the oven for 44 to 52 minutes or until they spring back when gently touched in the center. Let cool for 30 minutes, then run a knife or spatula around the edges of the pans. 2. Place a serving plate upside down on each pan and flip it over. Keep the pans over the cakes for 1 minute to allow the caramel to drizzle over them. 3. Serve the cakes warm or cold, and store them covered in the refrigerator.

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