Salted Caramel Welsh Cakes
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
My family absolutely loves these salted caramel Welsh cakes, and honestly, they're so simple to make that I whip them up whenever I need something special. The best part is that the whole thing takes less than an hour from start to finish, perfect for when you want homemade treats without spending all day in the kitchen. I use eggs as a binding agent, which are packed with choline for brain health, and the buttery dough comes together quickly with just basic pantry ingredients. The contrast between the sweet caramel and flaky sea salt is absolutely addictive, and they're inexpensive to make too. Trust me, once you try one, you'll be making these constantly.
Ella x
Ingredients
- 250 gall-purpose flour
- 6 gbaking powder
- 12 gsalt
- 150 gunsalted butter(softened)
- 200 ggranulated sugar
- 100 glight brown sugar
- 2 egglarge eggs
- 120 mlmilk
- 120 mlcaramel sauce(store-bought or homemade)
- 8 gflaky sea salt
- 20 gunsalted butter, melted(for brushing)
- 50 gsugar(for crust)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF) and line a baking sheet with parchment paper.
Tip: Use a lined baking sheet to prevent sticking.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt.
Tip: Whisk to ensure even distribution.
- 3
In a large bowl, cream the butter and sugars until light and fluffy.
Tip: Use an electric mixer for best results.
- 4
Beat in the eggs one at a time, followed by the milk.
Tip: Scrape down the sides of the bowl as needed.
- 5
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Tip: Be careful not to overmix.
- 6
Divide the batter evenly between 8 muffin tin cups.
Tip: Use a cookie scoop for even portions.
- 7
Spoon a small amount of caramel sauce into the center of each cake.
Tip: Leave a 1-cm border around the edges.
- 8
Sprinkle a pinch of flaky sea salt on top of each cake.
Tip: Use a light hand to avoid overpowering the caramel.
- 9
Top each cake with a pinch of sugar and a small pat of melted butter.
Tip: Brush the butter onto the sugar to help it stick.
- 10
Bake for 15-20 minutes, or until the cakes are golden brown and a toothpick inserted comes out clean.
Tip: Check for doneness frequently to avoid overcooking.
- 11
Allow the cakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Tip: Let the cakes cool completely before serving.
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