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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Caramel Soaked Almond Cake

[heart_this] · May 7, 2018 · 2 Comments

Caramel Soaked Almond Cake

A light and moist almond cake, soaked with caramel sauce!

I was looking at some recipes for Mother’s Day and I started with dessert! This caramel soaked almond cake is decadently divine and perfect for any special occasion. It’s a super simple almond cake recipe that uses half almond flour and half all-purpose flour and it replaces half of the sugar with caramel sauce! The combination of butter, almond flour and caramel sauce helps keep the cake nice and moist while still being light and fluffy! Almonds are sprinkled on for a crunchy topping and when the cake is pulled out of the oven more caramel sauce is poured over the top to soak into the cake while it cools! The cake can be finished of with a pinch of flaked salt, because, who doesn’t love an salted caramel?

Caramel Soaked Almond Cake
I sometimes like to make this cake with dulce de leche instead of caramel sauce.

Caramel Soaked Almond Cake
Caramel Soaked Almond Cake
Caramel Soaked Almond Cake

Caramel Soaked Almond Cake
Caramel Soaked Almond Cake

Caramel Soaked Almond Cake

Prep Time: 5 minutes Cook Time: 25 minutes Cool Time: 20 minutes Total Time: 30 minutes Servings: 8

A light and moist almond cake, soaked with caramel sauce!

ingredients
  • 1 cup butter (2 sticks)
  • 1/2 cup sugar
  • 1/2 cup caramel sauce (or dulce de leche)
  • 3 eggs
  • 1 cup all-purpose flour
  • 1 cup almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup almonds slices or slivers
  • 1/2 cup caramel sauce (or dulce de leche), melted
  • 1/2 teaspoon flaked salt (optional)
directions
  1. Cream the butter and sugar, mix in the caramel sauce, and beat in the eggs one at a time.
  2. Mix flours, baking powder and salt before mixing into the wet ingredients.
  3. Pour into a greased 9 inch baking pan and sprinkle on the almonds before baking in a preheated 350F/180C oven until the top is lightly golden brown and a toothpick pushed into the centre comes out clean, about 25 minutes.
  4. When you remove the cake from the oven, pierce it many times with a thin knife or large toothpick, pour on the caramel sauce and let it soak in while the cake cools. Optionally sprinkle on some flaked salt fop a salted caramel version!
Nutrition Facts: Calories 542, Fat 33g (Saturated 15g, Trans 0.9g), Cholesterol 121mg, Sodium 309mg, Carbs 55g (Fiber 2g, Sugars 13g), Protein 8g

Nutrition by: Nutritional facts powered by Edamam
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Cake, Dessert, Food, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Lyn says

    May 8, 2018 at 1:15 am

    Do you remove the Cake from the pan before pouring the Carmel sauce?

    Reply
  2. kevin says

    May 8, 2018 at 11:41 am

    Lyn: Pour the caramel on while it is still in the pan. Enjoy!

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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