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Walnut Caramel Cake

A delicious treat that combines the rich flavors of caramel and the nutty crunch of walnuts, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chopped walnuts Consider toasting for enhanced flavor.
  • 1/2 cup caramel sauce Store-bought or homemade.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a large bowl, cream together the sugar and butter until the mixture is light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In another bowl, combine the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry mixture to the creamed mixture, stirring until just combined.
  6. Fold in the chopped walnuts.
  7. Pour the batter into the prepared cake pan and smooth the top.
Baking
  1. Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  3. Once cooled, drizzle the cake with caramel sauce.

Notes

Store leftover cake in an airtight container at room temperature for up to three days, or refrigerate for about a week. For longer storage, freeze well-wrapped for up to three months. Tips: Use room temperature ingredients for best texture, and consider toasting walnuts for better flavor.