Salted Caramel Loaf Cake
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Moist and indulgent, this loaf cake is loaded with salted caramel and topped with a crumbly streusel topping.
Ella x
Ingredients
- 400all-purpose flour
- 300 ggranulated sugar
- 200 gunsalted butter, softened
- 2large eggs
- 10 gsalt
- 15 gbaking powder
- 150 mlunsalted caramel sauce
- 50 gbrown sugar
- 100 gchopped walnuts(chopped for topping)
- 20 gconfectioners' sugar
- 100 mlunsalted butter, melted
- 5 gflaky sea salt
Detail level
Instructions
- 1
Preheat the oven to 170°C (150°C fan forced). Grease a 9x5cm loaf tin and line with parchment paper.
- 2
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- 3
In a large bowl, whisk together softened butter, eggs, and melted butter.
Tip: Use a stand mixer or a hand mixer for this step.
- 4
Add the dry ingredients to the wet ingredients and mix until combined.
Tip: Use a spatula to scrape down the sides of the bowl.
- 5
Pour in the caramel sauce and mix until just combined.
Tip: Don't overmix the batter.
- 6
Stir in the chopped walnuts.
Tip: Fold the walnuts in gently to avoid breaking them.
- 7
Pour the batter into the prepared loaf tin and smooth the top.
Tip: Use a spatula to spread the batter evenly.
- 8
Bake for 35-40 minutes or until a skewer inserted comes out clean.
Tip: Don't overbake the cake.
- 9
Remove from the oven and let cool in the tin for 5 minutes.
Tip: Transfer the cake to a wire rack to cool completely.
- 10
Once the cake is cool, sprinkle with confectioners' sugar and flaky sea salt.
Tip: This adds a nice textural element to the cake.
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