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Gooey Angel Food Cake

Photo: Yunhee Kim; Styling: Molly Fitzsimons/Big Leo Productions
Prep time 5 mins
Cook time 10 mins
Yield Makes 10 servings (serving size: 1/10 of cake, about 3 tablespoons fruit, and 1 tablespoon sauce)
Rich caramel sauce drizzled over angel food cake gets a fresh fruit topping before being served to waiting guests. This dessert recipe is a don't miss!


  • Caramel sauce:
  • 1 cup sugar
  • 1/4 cup water
  • 1/4 teaspoon fresh lemon juice
  • 1 tablespoon butter
  • 1/4 cup evaporated low-fat milk
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • Cake:
  • 1 (10-ounce) round angel food cake, cut into 10 slices
  • 2 cups chopped fresh fruit (such as berries, mango, and kiwi)

Nutrition Information

  • calories 241
  • fat 2 g
  • satfat 1 g
  • monofat 0.4 g
  • polyfat 0.2 g
  • protein 3 g
  • carbohydrate 55 g
  • fiber 1.5 g
  • cholesterol 4 mg
  • iron 0.0 mg
  • sodium 312 mg
  • calcium 76 mg

How to Make It

  1. To make the caramel sauce: Combine sugar and 1/4 cup water in a medium-size, heavy saucepan over medium-high heat, stirring to dissolve the sugar. Add the lemon juice, and bring to a boil. Cook, without stirring, about 5 minutes, until syrup turns golden. (Be careful not to let it burn.)

  2. Remove syrup from heat. Using a wooden spoon, stir in the butter until melted. Pour milk into a small microwave-safe bowl. Microwave on HIGH 30 seconds. Gradually stir milk into caramel until blended. (Caramel will begin to harden.)

  3. Return caramel to mediumhigh heat, and cook, stirring often, 1 minute, until hardened caramel has dissolved. Remove from heat, and stir in vanilla and salt (makes about 3/4 cup sauce).

  4. Top cake slices with fruit, and drizzle with warm sauce.

  5. Quick tip: Make the caramel sauce ahead of time and store in the fridge for up to 5 days. Serve warm.