Butterscotch Naked Cake

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Grease and flour a 20cm (8 inch) round cake pan.

   Tip: Use a high-quality non-stick pan to prevent the cake from sticking.

2. 2

   In a medium bowl, whisk together the flour, cinnamon, and sea salt. Set aside.

   Tip: Make sure to sift the dry ingredients for an even texture.

3. 3

   In a large mixing bowl, cream together the butter and sugars until light and fluffy.

   Tip: Use an electric mixer to speed up the process.

4. 4

   Beat in the eggs one at a time, followed by the vanilla extract.

   Tip: Make sure to scrape down the sides of the bowl after each addition.

5. 5

   With the mixer on low speed, gradually add the flour mixture and mix until just combined.

   Tip: Be careful not to overmix the batter.

6. 6

   Pour the batter into the prepared cake pan and smooth the top.

   Tip: Make sure the batter is evenly distributed and the top is smooth.

7. 7

   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

   Tip: Keep an eye on the cake after 20 minutes, as the baking time may vary.

8. 8

   Remove the cake from the oven and let it cool in the pan for 5 minutes.

   Tip: Don't touch the cake until it has cooled slightly.

9. 9

   Transfer the cake to a wire rack to cool completely.

   Tip: Let the cake cool completely before glazing.

10. 10

    To make the glaze, melt the unsalted butter in a small saucepan over low heat.

    Tip: Whisk constantly until the butter is smooth and melted.

11. 11

    Remove the saucepan from the heat and whisk in the heavy cream and butterscotch syrup.

    Tip: Be careful not to let the glaze boil or scorch.

12. 12

    Drizzle the glaze over the cooled cake and sprinkle with flaky sea salt.

    Tip: Let the glaze set before serving.

13. 13

    Slice the cake and serve immediately.

    Tip: Enjoy the cake while it's still warm and moist.