Karamelkage Caramel Cake

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round baking pan with butter or non-stick cooking spray. Set it aside.

2. In a saucepan over medium heat, melt the granulated sugar, stirring occasionally with a wooden spoon until it turns into a smooth amber caramel. Be careful not to burn the sugar.

3. Once the sugar has caramelized, add the unsalted butter and stir until melted and well combined.

4. Slowly pour in the heavy cream while stirring continuously to create a smooth caramel sauce. Let it simmer gently for a minute, then remove it from the heat and let it cool slightly.

5. In a mixing bowl, combine the all-purpose flour, baking powder, and salt. In another bowl, whisk together the eggs and vanilla extract until well blended.

6. Gradually add the cooled caramel sauce to the egg mixture, stirring until smooth and fully incorporated.

7. Fold the flour mixture into the wet ingredients, stirring gently until you have a smooth batter.

8. Pour the batter into the prepared baking pan and smoothen the top with a spatula.

9. Bake in the preheated oven for 25-30 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.

10. Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

11. Optionally, you can drizzle additional caramel sauce over the top of the cake before serving for extra sweetness.