I has been quite awhile since I have posted a recipe here. I have been doing some baking, though not as much as I used to. When I do bake, I tend to rely on old favorites that I have made over and over again instead of testing out new and exciting recipes to share with you here.
It’s been an odd summer that has had my schedule upended multiple times, and when that happens, baking hits the back burner, for better or worse. It is definitely a stress relieving activity but when more pressing things need to be done, that is where my attention goes.
I have also been working a lot on my writing lately. While there is no news to share at this time, I am enjoying fiction writing more than ever. Baking, cooking, and trying new restaurants will always be part of my life, and I will share them here whenever possible. However, writing remains my true passion and the dream I will chase until I achieve it.
That said, I do have a new recipe today. Now that we’re into October and Halloween is in sight, I feel like we are fully in fall baking mode. This caramel pound cake is perfect for all the fall vibes. It is rich and comforting, and caramel is one of my favorite fall flavors. Okay, it’s one of my favorite flavors any time of the year, but there is something about fall and caramel that just go together.
This cake is dense in the best way, just like a pound cake should be. I really wanted it to truly be a caramel cake, so I baked caramel directly into it. Best decision ever! The flavor of the caramel shines in every single bite. You probably don’t need to put more on top, but I cannot imagine missing the opportunity to add more caramel.
I hope you all enjoy fall and all that it brings, including this cake!
Caramel Pound Cake
- Total Time: 1 hour 30 minutes
- Yield: 10-12 servings 1x
Description
A rich and dense bundt cake with caramel baked into it and drizzled over the top.
Ingredients
Cake
1 cup coconut oil, room temperature
½ cup olive oil
3 ½ cups paleo flour blend (2 cups almond flour, 1 ¼ cup tapioca starch, ¾ cup coconut flour)
1 teaspoon baking powder
2 teaspoons espresso powder
1 teaspoon vanilla bean powder
1 cup coconut sugar
½ cup maple sugar
6 large eggs
½ cup unsweetened almond milk
1 cup homemade caramel sauce
Caramel
1 cup coconut sugar
2 tablespoons pure maple syrup
¼ cup water
1 cup heavy cream
1 tablespoon espresso powder
1 vanilla bean, split and scraped, pod reserved
¼ cup coconut butter
¾ teaspoon sea salt
Instructions
Make the caramel. In a medium saucepan, stir together the sugar, syrup, and water. Place over medium heat and cook until the sugar is dissolved. Stir in the cream as well as the espresso powder and vanilla bean seeds and pod and continue to cook, stirring frequently, for about 10 until thickened and deep amber in color. Remove from the heat and stir in the coconut butter and salt. Pour into a bowl and cool.
Make the cake. Grease a large bundt pan with coconut oil and dust it lightly with almond flour. Preheat oven to 350 degrees F/ 325 degrees F convection.
In a large bowl, cream the oils, sugars, espresso, and vanilla until well combined. Beat in the eggs one at a time, ensuring each is fully incorporated before adding another. Stir in half the flour, followed by the almond milk. Stir in the rest of the flour, followed by the caramel, leaving streaks of caramel in the batter if desired.
Pour batter into the prepared pan, and smooth into an even layer. Bake about 1 hour, until deep golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the pan about 20 minutes, before carefully loosening the side and inverting the cake onto the platter of your choice. Cool cake completely before slicing and serving with more caramel. Cake may be stored in an airtight container at room temperature for up to three days or frozen, wrapped in parchment and foil and placed in a zipper bag, for up to three months. Thaw in the microwave 30-60 seconds.
Notes
Recipe adapted from Saveur
- Prep Time: 30 minutes
- Cook Time: 1 hour
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