Almond Caramel Cake

Almond Caramel Cake

This cake is deliciously dense and rich, all while being gluten-free!
Makes one 9-inch cake

For the Pan:
1 Tbsp Butter, softened
2 Tbsp Sugar

For Cake:
4 Tbsp Butter, salted
1/2 cup Brown Sugar
2 cups Almond Flour
4 Eggs, beaten

Warm Caramel Sauce (recipe follows)
Garnish with 1 cup Almonds, slivered

Preheat the oven to 350° F.

Spread the 1 tablespoon of softened butter on the bottom and sides of your cake pan.
Coat the pan with 2 tablespoons of sugar.
Set aside.

For Cake:
Beat the butter and brown sugar until creamy.
Add in the almond flour and eggs until combined.
Scrape the batter into the prepared cake pan.
Bake 20 to 25 minutes, until the cake is golden brown and springy on top and barely beginning to shrink from the sides of the pan.
Cool the cake in the pan on a rack for 5 minutes.
Unmold the cake onto a cake platter and allow to cool.
Pour warm caramel sauce over cake and garnish with slivered almonds.

Caramel Sauce

1 stick of Butter, salted
¾ cup Brown Sugar
½ cup Heavy Whipping Cream

In a small saucepan melt the butter over medium low heat.
Add the brown sugar and heavy cream together, whisking vigorously to combine.
Bring to a boil and reduce to a low simmer.
Stir continuously until the sugar is melted and no longer granular (about 3 minutes).
Allow to cool until just warm, then use in the recipe above.

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