Salted Caramel adapted from: http://sallysbakingaddiction.com

 Yield: 1 Bundt Cake

You may call me crazy but I actually love caramel more than chocolate! I was introduced to salted caramel several years ago by one of my wonderful sister’s and became instantly addicted. There is something about salty and sweet that I can’t get enough of! Maple syrup and bacon, apple and cheese, watermelon and feta, chocolate and pretzels… the list goes on!

Combining the salted caramel with some toasted hazelnuts and slivered almonds onto of a tender, buttery cake just seemed like a natural step with my obsession. However, the salted caramel is amazing on a good quality vanilla ice-cream, or pancakes, or for any receipe you may have that you think could use a dollop of awesomeness!

Make sure that you don’t wait more than 5-10 minutes after you finish baking to flip the cake over to remove the pan or the caramel will set and stick to the sides of the pan and make a mess to remove. Yes, I do speak from experience… may have gotten a little distracted looking at cookbooks on Amazon… oops! No matter what this cake is a keeper!

TIME:

• 30mins Preparation + Overnight for the unsalted butter and eggs
• 45mins Baking

 

 EQUIPMENT:

• Mixmaster w/ Paddle Beater Attachment
• Kitchen Scales
• Bundt Pan
• Spatula / Rubber Scraper
• Measuring Spoons
• Measuring Cup
• Flour Sifter
• Mixing Bowl – Medium
• Saucepan – Medium & Heavy Bottomed
• Baking Tray
• Chopping Board
• Sharp Knife
• Wire Rack

 

INGREDIENTS – Cake:

Ingredient	Note	Weight (Metric)	Weight (Imp.)	Volume
Unsalted Butter	Room TemperaturePlus more to butter pan	250g	8.8oz	1 cup
Caster Sugar	Also known as Superfine Sugar	325g	11.5oz	1¾ cups
Eggs – Large	Room Temperature			5
Plain Flour	Also known as All-Purpose Flour	300g	10.6oz	2½ cups
Baking Powder				1 tsp
Salt				¼ tsp
Vanilla Extract				1 tsp
Almond Extract				¼ tsp

 

INGREDIENTS – Topping:

Ingredient	Note	Weight (Metric)	Weight (Imp.)	Volume
Hazelnuts		125g	4.4oz	1 cup
Almonds	Slivered	110g	3.9oz	1 cup
Caster Sugar	Also known as Superfine Sugar	220g	7.1oz	1 cup
Unsalted Butter		125g	4.4oz	½ cup
Double Cream		200ml	6.8 fl oz	¾ cup
Fleur De Sel Salt				1 tsp
Breadcrumbs	Finely Ground – Plain			2-3 tbsp

 

METHOD – Topping:

1. Pre-heat oven to 180°C / 350°F
2. Place the hazelnuts onto the baking tray and toast in the oven for 10 mins
3. Remove hazelnuts from oven and allow to cool for 10 mins
4. Carefully rub the hazelnuts between your fingers to remove the skin
   • It doesn’t matter if this is not perfect
5. Roughly chop the hazelnuts and put aside until the caramel is ready
6. For the caramel, put the caster sugar in the saucepan and place over a medium heat
7. Constantly stir the caster sugar as it melts
   • It will form lumps but keep stirring it will turn into a thick caramel coloured liquid
8. Once all the sugar has melted add the unsalted butter and continue stirring
   • The butter will cause the caramel to froth and boil so be careful
9. Add the double cream and fleur de sel salt once the butter has melted and continue to stir until all combined
10. Remove from heat and leave too cool slightly, about 5 mins
11. Stir in the toasted hazelnuts and slivered almonds into the caramel mixture

METHOD – Cake:

1. Pre-heat oven to 180°C / 350°F
2. Butter the bundt pan
3. Spread the salted caramel and nut mixture on the bottom of the bundt pan, smoothing until you have an even layer
4. Sprinkle the breadcrumbs over the caramel mixture
5. In a bowl, sift together the flour, baking powder and salt and put aside
6. Cream the unsalted butter on a medium speed until light and fluffy
   • Scrap down the bowl to ensure that everything fully incorporated
7. Gradually add the sugar and beat until very light and the sugar has dissolved – about 4 mins
   • Scrap down the bowl to ensure that everything fully incorporated
8. Add the vanilla and almond extracts and beat until combined
   • Scrap down the bowl to ensure that everything fully incorporated
9. Add the eggs one at a time, make sure that you beat each addition until fully incorporated and the mixture is fluffy
   • Scrap down the bowl to ensure that everything fully incorporated
10. Turn the mixer to low and add the flour mixture in three additions until fully incorporated
    • Scrap down the bowl to ensure that everything fully incorporated
11. Spread the cake batter over the caramel mixture, making sure you have an even layer
12. Bake the cake for 45 minutes or until a skewer inserted into the cake comes out clean and it is golden brown
13. Let the cake cool for 5 minutes before inverting onto a wire rack and removing the pan carefully, leave to cool completely

The cake will keep in an air tight container in a cool place for 2 days