Name: Toscakaka Almond Caramel Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 cake
Cuisine: Swedish
Ingredients: 1 cup all-purpose flour; 1 tsp baking powder; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 2 large eggs; 1/2 cup milk; 1 tsp vanilla extract; 1 cup almond slices; 1/2 cup unsalted butter; 2 tbsp all-purpose flour; 2 tbsp milk; 1/2 cup almond slices for topping

Instructions

Preheat your oven to 350°F (175°C) and grease a round cake pan. Dust the pan with flour, tapping out any excess.
In a medium bowl, whisk together the flour and baking powder. Set aside.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add in the eggs, one at a time, beating well after each addition.
Stir in the vanilla extract. Gradually add the flour mixture to the wet ingredients, alternating with the milk, and mix until just combined.
Gently fold in the almond slices until evenly distributed in the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the caramel topping. In a saucepan over medium heat, melt the butter. Stir in the sugar, flour, and milk, and cook, stirring constantly, until the mixture thickens and bubbles.
Once the cake is baked, remove it from the oven and pour the caramel topping over the warm cake, spreading it evenly. Sprinkle the additional almond slices on top.
Return the cake to the oven and broil for 2-3 minutes, or until the caramel is bubbly and golden brown. Keep a close eye on it to prevent burning.
Allow the Toscakaka Almond Caramel Cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Ingredients

Instructions

Nutrition Facts

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