Ingredients
Scale
- Cooking spray (for greasing the pan)
- 1 cup (2 sticks) butter, softenedThe butter creates a moist and rich texture for the cake.
- 1 cup granulated sugarSweetens the cake while adding structure to the batter.
- 4 large eggsEggs help bind the ingredients and add moisture.
- 2 cups all-purpose flourThe base of the cake, providing structure and texture.
- 1 1/2 tsp baking powderHelps the cake rise, creating a soft crumb.
- 1 tsp kosher saltBalances the sweetness of the cake and enhances the caramel flavor.
- 1/4 cup caramel sauce (plus more for topping)Adds a rich caramel flavor to the cake batter.
- Flaky sea salt (for topping)Sprinkled on top to add a savory contrast to the sweet caramel.
Instructions
- Preheat and Prepare Pan
- Preheat your oven to 350°F (175°C).
- Grease a 9” x 5” loaf pan with cooking spray.
- Make the Batter
- In a large bowl, use a hand mixer to beat together the softened butter and granulated sugar until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Combine Dry Ingredients
- In a separate medium bowl, whisk together the flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet ingredients, stirring until just combined.
- Add Caramel to Batter
- Scrape 1/4 of the batter into a separate bowl.
- Fold in the caramel sauce until well combined.
- Assemble the Cake
- Alternately spoon large dollops of the plain batter and the caramel batter into the prepared loaf pan.
- Use a wooden skewer to swirl the batters together, making four figure-eight patterns.
- Remove the skewer and smooth the top of the batter.
- Bake the Cake
- Bake the cake for about 1 hour, or until a toothpick inserted into the center comes out clean.
- Cool the Cake
- Let the cake cool in the pan for 10 minutes.
- Invert the cake onto a cooling rack and allow it to cool completely.
- Top with Caramel and Sea Salt
- Once the cake is fully cooled, drizzle with additional caramel sauce and sprinkle with flaky sea salt for a perfect finishing touch.
Notes
- Caramel Sauce:
For the best results, use a homemade caramel sauce or a high-quality store-bought one. Avoid caramel syrup as it’s too sweet and thin for this recipe. - Storage:
Store the cake in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 2 months. Just wrap it tightly in plastic wrap and foil. - Make it Fancy:
You can add a scoop of vanilla ice cream or a dollop of whipped cream when serving for an extra indulgent dessert.
- Prep Time: 10 minutes
- Cook Time: 1 hour