Simple and Easy Flan Cake

Prepare the caramel by melting 1 ½ cups of granulated sugar directly in a ring mold/Bundt pan (8-9 inch size) over low heat until completely liquid.

In a stand mixer, beat 3 eggs and ½ cup of oil for one minute.

Add 1 ½ cups of granulated sugar and 1 teaspoon of vanilla extract to the mixture and beat for another minute.

Add 1 ½ cups of all-purpose flour, ½ cup of water, and 1 tablespoon of baking powder to the batter and mix quickly.

Pour the cake batter over the hardened caramel layer in the baking pan.

Prepare the flan mixture by blending 4 eggs, 1 can of sweetened condensed milk, 1 ½ cups of milk, and 1 teaspoon of vanilla extract in a blender for about two minutes.

Carefully pour the flan mixture over the cake batter already in the pan.

Bake in a water bath, using boiling water in the outer container, in a preheated oven at 350º F (180º C) for approximately 1 hour and 15 minutes.

After baking, place the pan in the refrigerator for a period of 8 hours.

To unmold, briefly heat the bottom of the pan directly over a stovetop burner until the pan is warm, and then invert the cake onto a serving plate.