Caramel walnut butter cake

by cook kafemaru
Caramel walnut butter cake

Caramel walnut butter cake is on the menu in Book recipe, and we are going to show you how to make this delicious recipe from scratch!

Follow along with the 📃 recipes below👇🏼👇🏼

Caramel walnut butter cake

Caramel walnut butter cake

Caramel walnut butter cake Cakes butter cake, Caramel walnut butter cake Japanese
Caramel walnut butter cake
The sky is getting higher and it's the season when I want a long sleeve card when I go out at night. Autumn is the perfect season to bake pound cake. It's a season when butter is easy to handle, so you can put fluffy dough into the mold without separating it. Season is one of the important factors in making sweets. Even unfamiliar people can stay at room temperature There are many things that will be on your side. This walnut and caramel cake will be delicious if you repeat the day after the next day instead of the day you baked it. (Details are posted at the bottom of the recipe) So I highly recommend it as a gift. The expression of walnuts and caramel sauce when cut is just nice ♡ Please bake it and give it to your friends who are far away. I'm sure you will feel soft and gentle ^^
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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.0/5
( 2 voted )

Ingredients

Caramel sauce

  • 40g Granulated sugar
  • 10g Water
  • 10g Boiling water
  • 10g Milk

Butter cake

  • 120g Unsalted butter
  • 100g Granulated sugar
  • 100g Whole egg
  • 120g Cake flour
  • 3g Baking powder
  • 55g Walnut

Instructions

Make caramel

  1. Put sugar and water in a pan, and start cooking over medium heat.
  2. Melt the sugar while shaking the pan occasionally. At first, there will be fine bubbles on the surface, which will change to big bubbles.
  3. Even while the bubbles are small, the syrup starts to brown from the edges
  4. When it's smoking slightly and as brown, as you like, take the pan off the heat.
  5. Have the boiling water ready to go, and add it all at once. ( It will splatter, so be careful of burns!)
  6. Pour the milk and stir slowly.

Make Butter cake

  1. Preparation: Beat the egg well.
  2. Line the cake pan with parchment paper.
  3. Preheat the oven to 170°C.
  4. Combine the flour and baking powder, and sift. Bring the eggs and butter to room temperature.
  5. Beat butter and granulated sugar until light and fluffy.
  6. Beat the eggs, and add it little by little
  7. Add the sifted flour to Step 2, followed by the Walnut.
  8. Make sure the mixture is not lumpy.
  9. Add the Caramel sauce.
  10. Pour the batter into a paper-lined cake tin, and bake at 170°C for about 55 minutes.
  11. Let the middle sink when you are pouring the batter into the tin.
  12. When it has been in the oven for 10 minutes, make a vertical slit down the middle.
  13. Insert a bamboo skewer and when it comes out clean, it's done.

Notes

7in(18cm)×3in(8cm)loaf pan
If it hardens, microwave for a few seconds to warm up.
If it seems like it might burn halfway through, cover with aluminum foil and continue baking.
Let it cool, and cover with plastic wrap. This will make the cake moist. Cut into slices the next day.
Pound cakes taste delicious after 2-3 days.
Please bring the eggs to room temperature before using them If they are still cold, they will make the butter cold, and make the mixture separate easily.

Recipe video


LET’S GET BAKING…

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