Hazelnut Butter Cake With Sea Salt Caramel
Serves: 4
Zoie Ernser
1 January 1970
Based on User reviews:
41
Spice
43
Sweetness
48
Sourness
44
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 tbsp
Unsalted Butter1 cup
Hazelnut (blanched)3 cup
Granulated Sugar1 tsp
Baking Powder1 tsp
Kosher Salt3 large
Egg1 tbsp
Raw1 tbsp
Light Corn Syrup3 cup
Heavy CreamDirections:
1
For cake: Preheat oven to 350°F
2
Butter an 8"-diameter cake pan
3
Line with a parchment round; butter parchment
4
Dust pan with flour
5
Pulse hazelnuts and 1 tablespoon granulated sugar in a food processor until finely ground; set aside 2 tablespoons nut mixture
6
Whisk baking powder, salt, 1 cup flour, and remaining nut mixture in a medium bowl
7
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
8
Add eggs one at a time, beating to blend between additions
9
Reduce speed to low and mix in dry ingredients
10
Scrape batter into prepared pan, and sprinkle with reserved nut mixture and raw sugar
11
Bake until cake is golden brown and a tester inserted into the center of cake comes out clean, 40–45 minutes
12
Transfer pan to a wire rack; let cake cool in pan before turning out
13
DO AHEAD: Cake can be baked 1 day ahead
14
Keep wrapped tightly at room temperature
15
Preheat oven to 350°F
16
Butter an 8"-diameter cake pan
17
Line with a parchment round; butter parchment
18
Dust pan with flour
19
Pulse hazelnuts and 1 tablespoon granulated sugar in a food processor until finely ground; set aside 2 tablespoons nut mixture
20
Whisk baking powder, salt, 1 cup flour, and remaining nut mixture in a medium bowl
21
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
22
Add eggs one at a time, beating to blend between additions
23
Reduce speed to low and mix in dry ingredients
24
Scrape batter into prepared pan, and sprinkle with reserved nut mixture and raw sugar
25
Bake until cake is golden brown and a tester inserted into the center of cake comes out clean, 40–45 minutes
26
Transfer pan to a wire rack; let cake cool in pan before turning out
27
DO AHEAD: Cake can be baked 1 day ahead
28
Keep wrapped tightly at room temperature
29
For sauce and assembly: Bring granulated sugar, corn syrup, and 2 tablespoons water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar
30
Boil, swirling pan occasionally, until mixture turns a deep amber color, 8–10 minutes
31
Remove from heat and gradually add cream (mixture will bubble vigorously)
32
Cook over medium heat, stirring occasionally, until smooth, about 2 minutes
33
Remove from heat and mix in butter and salt
34
Let cool slightly before serving with cake
35
DO AHEAD: Caramel sauce can be made 5 days ahead
36
Cover and chill
37
Bring to room temperature before serving
38
Bring granulated sugar, corn syrup, and 2 tablespoons water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar
39
Boil, swirling pan occasionally, until mixture turns a deep amber color, 8–10 minutes
40
Remove from heat and gradually add cream (mixture will bubble vigorously)
41
Cook over medium heat, stirring occasionally, until smooth, about 2 minutes
42
Remove from heat and mix in butter and salt
43
Let cool slightly before serving with cake
44
DO AHEAD: Caramel sauce can be made 5 days ahead
45
Cover and chill
46
Bring to room temperature before serving