Almond Caramel Cake
Ingredients
Cake:
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup milk dairy or almond milk
Caramel Topping:
- ¾ cup light brown sugar
- ½ cup unsalted butter
- ¼ cup heavy cream
- ½ tsp vanilla extract
- ½ cup sliced almonds
Instructions
Prepare the Cake:
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a large bowl, cream together the sugar and butter until light and fluffy.
- Beat in the eggs, one at a time, then add the vanilla and almond extracts.
- In a separate bowl, mix the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Pour the batter into the prepared pan and spread evenly.
Bake:
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Caramel Topping:
- In a small saucepan, combine the brown sugar, butter, and heavy cream.
- Heat over medium heat, stirring constantly, until the mixture comes to a boil.
- Reduce heat and simmer for 2-3 minutes, stirring occasionally, until the caramel thickens.
- Remove from heat and stir in the vanilla extract.
Assemble:
- Place the cooled cake on a serving plate.
- Pour the warm caramel sauce over the cake, allowing it to drip down the sides.
- Sprinkle the sliced almonds over the caramel.
Serve:
- Allow the caramel to set for about 20 minutes before slicing.
- Serve the cake at room temperature or slightly warm. Enjoy with a cup of coffee or tea!
Notes
- For a dairy-free option, use almond milk in the cake and coconut cream in the caramel topping.
- To add more almond flavor, consider adding ¼ cup of almond flour to the cake batter, reducing the all-purpose flour by the same amount.