This Caramel Almond Cake is one of my favorite ways to use the Pear Caramel Sauce that I posted last week. It comes together easily, but makes a beautiful, moist and delicious cake that is great for holiday celebrations (or anytime!).
Featured in this post
This post contains affiliate links, which means I may receive a commission for purchases made after clicking on my links. I only recommend products I would use myself and all opinions are my own. This post is not sponsored.
Caramel Almond Cake
Ingredients
- 1 1/2 c gluten-free 1-1 baking flour
- 1 1/4 c almond flour
- 3/4 c sugar
- 2 t baking powder
- 1/2 t salt
- 2 T ground flax
- 1 c water
- 1/4 c oil
- 1/2 t vanilla extract
- 1 t almond extract
- 1/3 c sliced almonds
- 1 8oz jar pear caramel sauce
Directions
- Add dry ingredients in a mixing bowl and whisk to combine. Add wet ingredients and mix until everything is incorporated.
- Pour cake batter into a greased 9 inch springform pan. Sprinkle sliced almonds on top. Bake at 350F for 45 minutes.
- Remove cake from the oven, and while it’s still hot, use a chopstick to poke holes all over the cake, about an inch to inch and a half apart. Pour caramel sauce over the cake, and spread to cover the edges. Let cool completely before removing the cake from the pan and serving.
This cake can be made the day before and refrigerated overnight before removing from the pan.
From PlantcraftedPantry.com
Plantcrafted Pantry 