Salted Caramel Semi-Naked Cake

Instructions

1. 1

   Preheat the oven to 180°C. Grease and flour a 20cm round cake pan.

2. 2

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

3. 3

   In a large bowl, using an electric mixer, beat the butter and sugar until light and fluffy.

   Tip: Use a stand mixer for best results.

4. 4

   Add eggs one at a time, beating well after each addition. Beat in vanilla extract.

5. 5

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

6. 6

   Divide the batter evenly between two small bowls. Drizzle with caramel sauce and fold to combine.

7. 7

   Pour half the batter into the prepared cake pan. Top with half the caramel sauce and half the chopped pecans.

8. 8

   Repeat the layers, ending with the caramel sauce on top.

9. 9

   Drizzle with salted butter and sprinkle with sea salt.

10. 10

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

11. 11

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

12. 12

    Transfer to a wire rack to cool completely.