Salted Caramel Polenta Cake

Instructions

1. 1

   Preheat the oven to 180°C. Grease two 8-inch round cake pans and line the bottoms with parchment paper.

   Tip: Use a non-stick spray for easy cake release.

2. 2

   In a medium bowl, whisk together the flour, salt, sugar, baking powder, and cinnamon.

   Tip: Use a fine-mesh sieve for an even texture.

3. 3

   In a large bowl, whisk together the milk, eggs, and melted butter.

   Tip: Use a stand mixer for a smooth batter.

4. 4

   Add the dry ingredients to the wet ingredients and whisk until just combined.

   Tip: Don't overmix, or the cake will be dense.

5. 5

   Divide the batter evenly between the prepared pans and smooth the tops.

   Tip: Use a rubber spatula for a smooth finish.

6. 6

   Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

   Tip: Let the cakes cool in the pans for 5 minutes before transferring to a wire rack.

7. 7

   For the streusel topping, mix the pecans, sea salt, flaky salt, and melted butter in a bowl until crumbly.

   Tip: Use your fingers or a pastry blender for an even texture.

8. 8

   To make the caramel sauce, melt the caramel chips in a saucepan over low heat.

   Tip: Stir constantly until smooth and bubbly.

9. 9

   To assemble, place one cake layer on a serving plate and drizzle with caramel sauce.

   Tip: Top with the streusel topping and repeat with the second cake layer.

10. 10

    Drizzle with additional caramel sauce, if desired.

    Tip: Sprinkle with flaky salt for a touch of elegance.