Caramel Almond Cake is a decadent dessert that combines the rich, nutty flavor of almonds with the sweet, buttery taste of caramel. This cake is perfect for any celebration, whether it’s a holiday gathering, a birthday party, or just a cozy night in. The moist, tender cake paired with a luscious caramel glaze makes this dessert a standout that everyone will love.
Caramel Almond Cake
Why This Caramel Almond Cake Is the Best
- Rich Almond Flavor: The blend of almond flour and sliced almonds gives this cake a deep, nutty flavor.
- Sweet Caramel Glaze: The caramel sauce soaks into the cake, providing a sweet and buttery contrast to the almond base.
- Moist and Tender Texture: The combination of butter and caramel sauce ensures this cake is moist and tender.
- Crunchy Topping: The sliced almonds on top add a delightful crunch to each bite.
Caramel Almond Cake has long been a beloved treat during special occasions. The aroma of caramel and almonds filling the kitchen brings a sense of warmth and nostalgia, making it a perfect treat for cozy gatherings. Whether enjoyed with a cup of hot cocoa or shared at a festive holiday party, this cake is sure to bring joy and comfort to any occasion.
Ingredient Notes
- Unsalted Butter: Adds richness and moisture to the cake, contributing to a tender crumb and enhancing the overall flavor.
- Dulce de Leche: Infuses the cake with a sweet, caramel-like flavor and adds moisture, ensuring the cake stays soft and delicious.
- Eggs: Provide structure and stability to the cake while also contributing to its rise and helping to bind the ingredients together.
- All-Purpose Flour: Forms the base of the cake, providing structure and texture. It helps to create a light and airy cake when combined with the other ingredients.
- Sliced Almonds: Add a nutty flavor and a delightful crunch, enhancing both the taste and texture of the cake, while also complementing the caramel.
- Caramel Sauce: Soaks into the cake, infusing it with a rich, sweet flavor that elevates the overall taste and creates a decadent, moist finish.
Serving Suggestions
- With Whipped Cream: A dollop of lightly sweetened whipped cream on the side adds a light, airy contrast to the rich cake.
- Paired with Coffee: This cake pairs beautifully with a strong espresso or cappuccino, enhancing its deep caramel flavor.
- Topped with Vanilla Ice Cream: The warmth of the cake with a scoop of vanilla ice cream creates a beautiful hot-and-cold contrast.
- Drizzled with Extra Caramel Sauce: For those who can’t get enough caramel, drizzle some warm caramel sauce over the cake before serving.
- Garnished with Fresh Berries: Adding fresh raspberries or strawberries brings a tart, fresh element to balance the sweetness.
Tips for Success
- Toast the Almonds: Lightly toasting the almonds before adding them on top will bring out their natural oils and intensify their flavor.
- Cool Before Adding Caramel: Allow the cake to cool slightly before pouring the caramel to avoid making the cake soggy.
- Use Homemade Caramel: While store-bought caramel works, making your own caramel sauce will give the cake a fresher, more luxurious flavor.
- Store Properly: To maintain the cake’s texture, store it covered in an airtight container at room temperature for up to 3 days.
A Sweet Ending
This Caramel Almond Cake is a true celebration of flavors and textures. It’s rich, nutty, sweet, and satisfying with every bite. Whether you’re baking it for a special occasion or just because this cake is bound to become a favorite.
Be sure to check out these other delicious cake recipes!
Apple Cider Bundt Cake
Blueberry Cream Cheese Coffee Cake
German Chocolate Cake
Lemon Blueberry Cake
Caramel Almond Cake
Whenever you want to impress with a show-stopping dessert, this Caramel Almond Cake layers moist almond-infused cake with rich caramel sauce, creating a delightful combination of flavors and textures that’s perfect for any special occasion.
Ingredients
- 3/4 cup 170gr unsalted butter, softened
- 1/2 cup 100gr granulated sugar
- 1/2 cup 120ml dulce de leche
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup 120ml milk
- 1 1/2 cups 188gr all-purpose flour (spoon and level to measure)
- 1/2 cup 48gr almond flour
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup 110gr sliced almonds, lightly toasted
- 1/2 teaspoon flaky sea salt
Caramel Sauce
- 1 cup 200gr granulated sugar
- 1/4 cup 60ml water
- 1/2 cup 120ml heavy cream
- 4 tablespoon 57gr unsalted butter
- 1 teaspoon vanilla extract
Instructions
For the cake:
- Begin by preheating your oven to 335°F (170°C). Prepare a 9-inch springform pan by buttering it thoroughly, placing a round of parchment paper at the bottom, and buttering the parchment as well.
- In the bowl of an electric stand mixer equipped with a paddle attachment (ideally one that scrapes the sides as it mixes), combine butter, sugar, and dulce de leche. Beat these ingredients on high speed until the mixture turns pale and fluffy.
- Next, add the eggs and vanilla extract, blending on high speed until the batter is smooth and creamy. Slowly incorporate the milk; it's normal for the mixture to appear slightly curdled at this stage.
- In a separate medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Sift this flour mixture over the batter, then gently fold until just combined, being careful not to overmix.
- Pour the batter into the prepared springform pan, smoothing the top evenly. Bake in the preheated oven for 30 to 35 minutes. The edges should be set while the center remains slightly undercooked.
- While the cake bakes, take this time to prepare your caramel sauce.
For the caramel sauce:
- In a heavy-bottomed 2-quart saucepan (choose one with a light-colored bottom to easily monitor the caramel's color), combine sugar and water. Heat over medium-high heat, whisking constantly to ensure the sugar dissolves.
- Once the mixture reaches a boil, stop whisking and allow it to boil undisturbed until it transforms into a dark amber color. Carefully swirl the pan occasionally; this process requires patience, as it will take some time. Initially, the mixture will bubble vigorously and appear clear. As it continues to boil, the bubbles will become smaller and slower, and the color will gradually shift from yellow to a medium shade of orange.
- As soon as the mixture reaches the desired orange hue, promptly add the butter and whisk until it melts, then remove the saucepan from the heat. Carefully pour in the cream, whisking with a long-handled whisk to combine, as the mixture will bubble vigorously. Continue whisking until the caramel is smooth, then transfer it to a bowl or jar to stop the cooking process.
- After 35 minutes of baking, remove the cake from the oven and pierce it all over with a chopstick. Slowly and evenly pour the prepared caramel sauce over the cake, reserving a few tablespoons for drizzling before serving. Sprinkle the top with almonds.
- Return the cake to the oven and continue baking until cooked through, about 10 more minutes. Once done, remove the cake from the oven and let it sit for 10 minutes. Run a knife around the edges of the cake to loosen it, then remove the pan ring. Finish by sprinkling with sea salt flakes and serve warm or allow to cool completely before storing in an airtight container.
Notes
- If you’re using a gas stovetop, be aware that certain areas may cook faster than others. If you notice a darker spot forming on the side of the pan, give it a brisk whisk to ensure even cooking. Additionally, using a wet pastry brush to carefully moisten any dried sugar on the sides can help achieve a smoother caramel consistency.
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Caramel Almond Cake