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.
Servings 12
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.