Caramel cake with nuts

Caramel cake with nuts is a rich and indulgent dessert that combines a moist caramel-flavored cake with a crunchy nut topping. Here's a recipe to make this delicious treat:

Ingredients:

For the Caramel Cake:

• 1 cup (200g) granulated sugar
• 6 tablespoons (85g) unsalted butter, divided
• 1 cup (240ml) whole milk
• 1 teaspoon vanilla extract
• 1 ½ cups (190g) all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• 2 large eggs

For the Caramel Frosting:

• 1 cup (200g) granulated sugar
• 6 tablespoons (85g) unsalted butter
• ½ cup (120ml) heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

For the Nut Topping:

• 1 cup (120g) chopped nuts (such as pecans, walnuts, or almonds), toasted

Instructions:

1. Prepare the Caramel Cake:

1. Make Caramel Sauce: In a medium saucepan over medium heat, cook the granulated sugar, stirring constantly, until it melts and turns a deep amber color. Be careful not to burn it. Once melted, remove from heat and carefully stir in 4 tablespoons of butter until smooth. Slowly whisk in the milk and vanilla extract until well combined. Let it cool to room temperature.

2. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.

4. Cream Butter and Sugar: In a large bowl, beat the remaining 2 tablespoons of butter with the granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.

5. Combine Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the cooled caramel sauce, until just combined.

6. Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

2. Prepare the Caramel Frosting:

1. Make Caramel Sauce: In a medium saucepan over medium heat, cook the granulated sugar, stirring constantly, until it melts and turns a deep amber color. Remove from heat and carefully stir in the butter until melted. Slowly whisk in the heavy cream, vanilla extract, and salt until smooth. Let it cool to room temperature.

2. Frost the Cake: Once the caramel sauce is cool and thickened, spread it over the cooled cake. You can drizzle it or spread it evenly with a spatula.

3. Add the Nut Topping:

1. Toast Nuts: If the nuts are not already toasted, toast them in a dry skillet over medium heat until they are golden and fragrant.

2. Garnish: Sprinkle the toasted nuts over the top of the caramel-frosted cake.

4. Serve:

• Slice and serve the caramel cake at room temperature. Enjoy the rich caramel flavor and the crunchy texture of the nuts!

This caramel cake with nuts is perfect for special occasions or any time you want a sweet and satisfying dessert.