Caramel Almond Cake

Caramel Almond Cake

Ingredients

Caramel Syrup :

• 1⁄ 2 cup granulated sugar
• 1⁄ 2 cup boiling water

Caramel Cake :

• 21⁄ 2 cups all-purpose flour
• 21⁄ 2 teaspoons baking powder
• 1⁄4 teaspoon fine sea salt
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 11⁄ 2 cups granulated sugar
• 2 large eggs, at room temperature, beaten
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 3 tablespoons Carmel Syrup, cooled

Almond Crunch :

• 11⁄ 2 tablespoons butter
• 3 tablespoons granulated sugar
• 3⁄4 cup slivered blanched almonds

Caramel Frosting :

• 4 tablespoons (1⁄ 2 stick) unsalted butter, at room temperature
• 1 teaspoon vanilla extract
• 11⁄ 2 tablespoons Caramel Syrup, cooled
• 3 tablespoons whole milk, as needed

Cooking Instructions: 

1. To make the caramel syrup, bring the sugar and 2 tablespoons cold water to a boil in a small, heavy saucepan over high heat, stirring until the sugar dissolves. Cook without stirring until the sugar turns amber and it gives off a whiff of smoke. Carefully and slowly, stir in the boiling water (it will steam and sputter). Boil, stirring often to dissolve any solidified caramel, until it reduces to 1⁄2 cup. Let cool completely.
2. To make the cake, position a rack in the center of the oven and preheat the oven to 350°. Butter and flour two 9-inch (11⁄2-inch-high) round cake pans, tapping out the excess flour.
3. Sift together the flour, baking powder, and salt. Using an electric mixer at high speed, beat the butter in a large bowl until creamy, about 1 minute. Gradually beat in the sugar and beat until the mixture is light and fluffy, about 2 minutes. Gradually beat in the eggs. Reduce the mixer speed to
4. low. Starting with the flour mixture, add three equal additions of the flour, alternating with two equal additions of the milk, beating until smooth and scraping down the sides of the bowl after each addition. Beat in 3 tablespoons of cooled caramel and the vanilla. Divide the batter between the pans and smooth the tops.
5. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Transfer to wire cake racks and let cool for 20 minutes. One at a time, gently loosen the sides of the cake by running a metal spatula around the inside of the pan. Place the rack over the cake and invert. Tap the pan to loosen and remove. Turn the cake right side up and let cool completely.
6. To make the almond crunch, line a rimmed baking sheet with parchment paper or a silicone baking mat. Melt the butter and sugar in a heavy duty skillet over medium heat, stirring often. Stir in the almonds. Cook, stirring constantly, reducing the heat if the mixture begins to smoke, until the nuts turn a deep, golden brown, about 6 minutes. Immediately scrape the mixture onto the prepared baking pan and spread thinly. Let cool completely. Break up the crunch into pieces. 
7. To make the frosting, using an electric mixer at low speed, mix the confectioners’ sugar, butter, and vanilla until crumbly. Add the cooled caramel,
8. then beat in enough of the milk to make a smooth, spreadable frosting.
9. Brush away any stray crumbs from the cake layers. Place a cake layer, flat side down, on a serving platter. Slide strips of parchment or waxed paper under the cake layer to protect the platter from the frosting. Using a metal icing spatula, spread the top of the cake with about 1⁄2 cup of the frosting. Top with the second layer and press gently. Taking care not to get crumbs into the frosting, spread a thin layer of frosting all over the cake. Refrigerate for a few minutes to set the frosting. Spread the cake with the remaining frosting. Press the almond crunch over the top and against the sides of
10. the cake. Drizzle a little of the reserved caramel over the top. Slip the paper strips out from under the cake.