Walnut Topped Caramel Cake Recipe
A Very tasty recipe for caramel cake with caramel sauce and walnut topping.
1 tablespoon cake flour
1 cup packed light brown sugar
7 Tablespoons butter, at room temperature
2 cup eggs
2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
2 cups confectioners sugar
1 Tablespoon corn syrup
2 Tablespoons water
1 teaspoon vanilla extract
1 cup granulated sugar
1 1/4 cups heavy cream
1/4 teaspoons coarse salt
1/2 teaspoons pure vanilla extract
1 cup walnuts
1/2 cup chocolate, melted
Preheat oven to 350 degrees F. Grease 2 (8-inch) round cake pans.
To make the cake. Place brown sugar and butter in a large mixing bowl; beat with a mixer at medium speed until well blended. Add eggs to sugar mixture; beat well. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and 1/4 teaspoon salt, stirring well. Add flour mixture to sugar mixture alternately with 1 cup milk.
Pour batter into prepared pans.
Bake for 25-30 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes on a wire rack; remove from pans. Cool cakes completely on wire rack.
To make the icing. Mix ingredients together until smooth if it’s too thick add a few drop more water.
To make the caramel sauce. In a large, saucepan, spread the sugar and place over low to medium low heat.gently stirr until all of the sugar is melted. Once the caramel reaches a deep amber color,remove it from the heat.Whisk in the cream, then stir in the salt and vanilla until smooth.
To Serve. Place bottom layer of cake on a serving plate. top with icing then second cake. evenly place nuts around top then caramel sauce and a drizzle of melted chocolate.