Salted Caramel Quick Bread
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Moist and indulgent quick bread filled with salted caramel and perfect for a sweet treat.
Ella x
Ingredients
- 200 gall-purpose flour
- 150 ggranulated sugar
- 100 gunsalted butter
- 2 egglarge eggs
- 100 mlsalted caramel sauce
- 1 mLvanilla extract
- 10 gbaking powder
- 5 gsalt
- 20 gcocoa powder
- 5 gdried sea salt
Detail level
Instructions
- 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
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
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
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
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
Pour the caramel mixture into the cake batter and fold until just combined.
Tip: Be gentle to avoid deflating the batter.
- 7
Pour the batter into the prepared cake pan and smooth the top.
Tip: Use a spatula to create a decorative edge.
- 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
Sprinkle the dried sea salt over the top of the cooled cake.
Tip: Use a fine grater to achieve a smooth texture.
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