Still I wanted to make that cake. I thought for a few moments and realized that I had something that was equally good — salted caramel. I often keep a jar of the stuff in the fridge. Homemade salted caramel. I decided I’d use it. And I’m glad I followed my instinct because my salted caramel cake turned out wonderfully. It’s Old World and old school — something your grandmother would have baked when you were a kid before the age of fancy-looking cakes that often look better than they taste. The recipe is very simple — ideal for bakers who are just learning the rudiments of baking. It will also make a wonderful baking project with kids. I baked this cake with Sam although her participation consisted of taking photos. Thank you, sweetie, love the step-by-step photos.
Adapted from Technicolor Kitchen’s Dulce de Leche Pound Cake.
Recipe: Salted caramel cake
- 1/2 c. of butter plus more for greasing the pan, at room temperature
- 1/2 c. of salted caramel (recipe)
- 1 c. of dark brown sugar
- 1/2 c. of white sugar
- 1 vanilla bean or 1/2 tsp. of vanilla extract
- 3 large eggs
- 1 and 1/2 c. of all-purpose flour
- 1/2 tsp. of baking powder
- 1/4 tsp. of salt
- powdered sugar, cinnamon and cocoa powder for dusting
- Preheat the oven to 350F.
- Butter the sides and bottom of a 7″x11″ pan.
- Place the butter, sugars and salted caramel in a mixing bowl.
- With an electric mixer or a wire whisk, beat until smooth.
- Add the eggs, one at a time, mixing after each addition.
- Add the vanilla or vanilla extract, baking powder and salt.
- Add the flour, little by little, mixing after each addition.
- The cake batter will be heavy.
- Scrape the cake batter into the buttered baking pan.
- Bake for 30 minutes at 350F or until a toothpick inserted at the center comes out clean.
- Cool the cake in the pan. The sides will pull away from the pan as the cake cools.
- Cut the cake into six to eight portions. Place a portion on a plate, sprinkle with powdered sugar, cinnamon and cocoa powder. Serve.
Preparation time: 15 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 6 to 8