Hazelnut Butter Cake With Sea Salt Caramel Recipes

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HAZELNUT BUTTER CAKE WITH SEA SALT CARAMEL



Hazelnut Butter Cake with Sea Salt Caramel image

The ingredients for the caramel will fit in a small saucepan, but make sure you use something larger-the molten sauce bubbles up quite a lot.

Yield Makes 8 servings

Number Of Ingredients 13

1/2 cup (1 stick) unsalted butter, room temperature, plus more
1 cup all-purpose flour, plus more
1/2 cup blanched hazelnuts
1 cup granulated sugar, divided
1 teaspoon baking powder
1/2 teaspoon kosher salt
3 large eggs
1 tablespoon raw or granulated sugar
3/4 cup granulated sugar
1 tablespoon light corn syrup
3/4 cup heavy cream
1 tablespoon unsalted butter
1/2 tablespoon flaky sea salt (such as Maldon)

Steps:

  • Preheat oven to 350°F. Butter an 8"-diameter cake pan. Line with a parchment round; butter parchment. Dust pan with flour.
  • Pulse hazelnuts and 1 tablespoon granulated sugar in a food processor until finely ground; set aside 2 tablespoons nut mixture. Whisk baking powder, salt, 1 cup flour, and remaining nut mixture in a medium bowl.
  • Using an electric mixer on high speed, beat 1/2 cup butter and remaining granulated sugar in a large bowl until light and fluffy, about 3 minutes. Add eggs one at a time, beating to blend between additions. Reduce speed to low and mix in dry ingredients. Scrape batter into prepared pan, and sprinkle with reserved nut mixture and raw sugar.
  • Bake until cake is golden brown and a tester inserted into the center of cake comes out clean, 40-45 minutes. Transfer pan to a wire rack; let cake cool in pan before turning out.
  • DO AHEAD: Cake can be baked 1 day ahead. Keep wrapped tightly at room temperature.
  • Bring granulated sugar, corn syrup, and 2 tablespoons water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally, until mixture turns a deep amber color, 8-10 minutes. Remove from heat and gradually add cream (mixture will bubble vigorously). Cook over medium heat, stirring occasionally, until smooth, about 2 minutes. Remove from heat and mix in butter and salt.Let cool slightly before serving with cake.
  • DO AHEAD: Caramel sauce can be made 5 days ahead. Cover and chill. Bring to room temperature before serving.

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  • Preheat oven to 350 degrees F. Grease and line an 8-inch baking pan with a parchment circle. Grease parchment.
  • In a bowl of a food processor, finely process hazelnuts with 1 tablespoon granulated sugar. Set aside 2 tablespoons of nut mixture.
  • In a medium bowl, whisk together the remaining nut mixture, flour, baking powder, and salt. Set aside.
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