Desserts

Vanilla Flan-Cake

photo by:kraft

i usually make the "chocoflan" version, but this one seems MUCH healthier! I used wheat flour instead of normal flour.. DELICIOUS. everybody loved it. being a 20year old bu...read more

posted by

mamaz.510

on 1/27/2012

time

prep:

15 min

total:

1 hr 30 min

servings

total:

16 servings

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What You Need

1/2

cup Mexican caramel sauce (cajeta)

can (12 oz.) evaporated milk

oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened

eggs, divided

cup sugar, divided

cup flour

1/2

tsp. CALUMET Baking Powder

1/2

tsp. baking soda

Tbsp. butter, softened

Tbsp. vanilla

1/2

cup BREAKSTONE'S or KNUDSEN Sour Cream

Make It

HEAT oven to 375ºF.

POUR caramel sauce into 9-inch round pan sprayed with cooking spray. Blend milk, cream cheese, 3 eggs and 1/2 cup sugar in blender until smooth. Mix flour, baking powder and baking soda until well blended.

BEAT butter and remaining sugar in large bowl with mixer until light and fluffy. Add remaining egg and vanilla; mix well. Beat in flour mixture alternately with sour cream. Pour over caramel in pan. Carefully spoon cream cheese mixture over batter in pan; cover with foil sprayed with cooking spray, sprayed-side down.

PLACE cake pan in larger shallow pan. Add enough water to larger pan to come halfway up side of cake pan.

BAKE 1 hour 15 min. or until toothpick inserted in center of dessert comes out clean. Remove dessert from water bath; cool completely on wire rack. Refrigerate 2 hours. Unmold just before serving. Keep refrigerated.

Kraft Kitchens Tips

Size-Wise

Enjoy your favorite desserts on occasion but remember to keep tabs on portions.

How to Unmold Dessert

Run knife around rim of pan to loosen dessert. Place serving plate over cake pan. Invert cake onto plate. Gently remove cake pan; spoon any remaining caramel left in pan over dessert.

Make Ahead

Dessert can be stored in refrigerator up to 3 days before serving.