If you need a dessert for dinner tonight, this is the one for you. The mini caramel cake takes a few minutes to mix up and bakes in about 25 minutes in your air fryer. The cake needs no frosting. It's great as is, but I serve it with ice cream alongside and drizzled with caramel sauce. All dressed up, the cake looks and tastes like you fussed, when you didn't. Even served plain, the cake is great. It's moist, sweet, and full of caramel flavor. The cake is perfect for a fall evening. Enjoy!
Air Fryer Caramel Cake -- Makes a 6-inch Cake
1/4 cup of canola oil
1/2 cup of dark brown sugar
1/2 teaspoon of vanilla
1/4 teaspoon of caramel extract (optional, but it really increases the caramel taste)
1 large egg
1/4 cup of plain yogurt (fat free is fine)
2/3 cup of self-rising flour
Raw or turbinado sugar for sprinkling (optional, but good)
Vanilla ice cream (optional, but really, really good)
Caramel sauce (optional, but really, really good)
In a medium bowl or measure, whisk together well the oil, brown sugar, vanilla, caramel extract, egg, and yogurt. Whisk in the self-rising flour a little at a time until incorporated and the batter is just smooth. Spritz a 6- x 2-inch round cake pan with non-stick cooking spray and dust the bottoms and sides with a teaspoon or two of flour, shaking out the excess. Pour the batter into the pan and sprinkle the top of the batter with 2-3 teaspoons of turbinado sugar. Put the filled pan in your air fryer basket, put the basket in the air fryer, and air fry the cake at 320 degrees for 20-25 minutes or until golden and a pick inserted in the center of the cake comes out with no wet batter attached. Let the cake cook in the pan for 5-8 minutes before turning it out to cool completely. Or serve the cake warm with ice cream and caramel drizzled on top. Yum!
