Description
Caramel crumble cake brings together sweet, buttery layers that melt in your mouth with a delightful crumbly topping. Creamy caramel weaves through rich cake crumbs, creating a simple yet irresistible dessert perfect for sharing with friends and family.
Ingredients
Scale
Primary Ingredients:
- 2 ½ cups all-purpose flour
- 2 ½ cups granulated sugar
- 3 large eggs
- 1 cup unsalted butter, softened
- 1 cup buttermilk
- ½ cup heavy cream
Leavening Agents:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Crumble and Topping:
- 1 cup all-purpose flour
- ½ cup brown sugar
- ½ cup unsalted butter, chilled and cubed
- ½ cup chopped pecans or walnuts
- 6 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grab a 9×13-inch baking pan and generously coat it with butter or nonstick spray.
- Grab a large mixing bowl and combine 2 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Whisk these dry ingredients until perfectly blended.
- In a separate large bowl, use an electric mixer to cream 1 cup softened unsalted butter with 1 ½ cups granulated sugar until the mixture becomes light and fluffy, about 3-4 minutes.
- Add 3 large eggs to the butter mixture one at a time, mixing thoroughly after each addition. Pour in 1 teaspoon vanilla extract and 1 cup buttermilk.
- Gradually fold the dry flour mixture into the wet ingredients. Mix until just combined, being careful not to overmix your batter.
- Transfer the cake batter into the prepared pan. Spread it evenly with a spatula, ensuring a smooth surface.
- Bake the cake for 35-40 minutes at 350°F (175°C). Check doneness by inserting a toothpick into the center – it should come out clean.
- For the caramel, melt 1 cup granulated sugar in a heavy-bottomed saucepan over medium heat. Watch carefully until it turns a deep amber color, about 8-10 minutes.
- Quickly stir 6 tablespoons unsalted butter into the melted sugar. Remove from heat and slowly whisk in ½ cup heavy cream. Add a pinch of salt.
- Create the crumble by mixing 1 cup all-purpose flour, ½ cup brown sugar, ½ cup chilled cubed butter, and ½ cup chopped pecans until it resembles coarse sand.
- Spread the crumble mixture on a baking sheet and toast at 350°F (175°C) for 10-12 minutes until golden brown.
- Once the cake has completely cooled, drizzle the caramel sauce over the top. Sprinkle the toasted crumble evenly across the surface.
- Optional: Garnish with fresh strawberry slices between the caramel and crumble layers for an extra burst of flavor.
Notes
- Use room temperature ingredients to ensure smoother cake batter and more even mixing.
- Avoid overmixing the cake batter, as this can make the cake tough and dense.
- Toast the nuts for the crumble before mixing to enhance their flavor and add extra depth to the topping.
- If caramel seems too thick, warm it slightly with a quick blast of heat to make spreading easier.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 410 kcal
- Sugar: 34 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg