Salted Caramel Quick Bread

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease a 20cm (8 inch) round cake pan and line the bottom with parchment paper.

   Tip: Use a silicone mat for easy removal.

2. 2

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

   Tip: Make sure to sift the dry ingredients for a light texture.

3. 3

   In a large bowl, using an electric mixer, beat the butter until creamy. Add the eggs one at a time, beating well after each addition.

   Tip: Use room temperature eggs for a lighter texture.

4. 4

   Gradually add the dry ingredients to the butter mixture, alternating with the vanilla extract, beginning and ending with the dry ingredients. Beat just until combined.

   Tip: Do not overmix the batter.

5. 5

   Melt the salted caramel sauce in a small saucepan over low heat. Add the cocoa powder and whisk until smooth.

   Tip: Let it cool slightly before adding to the batter.

6. 6

   Pour the caramel mixture into the cake batter and fold until just combined.

   Tip: Be gentle to avoid deflating the batter.

7. 7

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

   Tip: Use a spatula to create a decorative edge.

8. 8

   Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

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

9. 9

   Sprinkle the dried sea salt over the top of the cooled cake.

   Tip: Use a fine grater to achieve a smooth texture.