Description
A rich and buttery Caramel Almond Cake topped with silky homemade caramel sauce and crunchy toasted almonds. Perfect for celebrations, coffee time, or dessert.
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter
1 cup granulated sugar
3 eggs
2 teaspoons vanilla extract
½ cup whole milk
½ cup toasted sliced almonds
For the caramel:
½ cup brown sugar
¼ cup butter
¼ cup heavy cream
1 teaspoon vanilla
Pinch of salt
Instructions
1. Preheat oven to 350°F and prepare a 9-inch cake pan.
2. Whisk together flour, baking powder, and salt.
3. Cream butter and sugar until fluffy.
4. Beat in eggs and vanilla.
5. Alternate dry ingredients with milk.
6. Fold in toasted almonds.
7. Bake for 35–40 minutes.
8. Prepare the caramel by cooking brown sugar, butter, cream, and salt until smooth.
9. Stir in vanilla.
10. Pour caramel over the cooled cake and garnish with toasted almonds.
Notes
Toast almonds before adding them for deeper flavor.
Allow the caramel to cool slightly before pouring.
Store refrigerated for up to 5 days or freeze for up to 3 months.
- Prep Time: 20 Minutes
- Cook Time: 40 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Slice
- Calories: 360
- Sugar: 26g
- Sodium: 160mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg