Gooey Caramel Cake
I love a good dessert. Yes, I know, you can probably tell. It’s true though. Recently I made up this Gooey Caramel Cake and was so surprised by how it turned out. You see, when it came out of the oven, I was a little afraid it would be really bad. It didn’t look at all as I pictured it in my mind when I was throwing ingredients into a bowl, trying to come up with the perfect recipe. So here’s what happened…
April is my month to host Foodie Extravaganza. I signed up to host way back in November I think. I checked out the website The Nibble and picked what I wanted to feature. Caramel won by a landslide. Caramel Day actually falls on April 5th, today, so that’s handy. I would have picked pecans (April 14th), but at the time I picked, I couldn’t find any pecans here and was almost out of my stash from the States. There is also Peanut butter and Jelly day (April 2nd), but I’m kind of a purest on that front, only adding potato chips to a sandwich, so that wouldn’t work. Caramel is so delicious on it’s own and truth be told, I’m hoping someone makes a me-proof caramel recipe.
So, I thought about the recipe I wanted to make and as a result of thinking of something a lot, I usually dream the solution. That’s what happened here, sort of. I dreamed the idea, but it did not turn out exactly as I dreamed. I was so disappointed when it came out of the oven. Seriously. Then I took a bite and holy smoke it was good! I was so glad because I made it when we were having company for dinner and I didn’t have another dessert option, besides heading to the local bakery. (I don’t recommend this approach to company dessert, by the way.) So glad it turned out tasty. I will say that it’s really sweet, so you only need a small piece of this Gooey Caramel Cake.
- 1 cup butter, softened
- 1 cup sugar, I used raw
- ½ cup packed brown sugar
- 3 eggs
- 3½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 tsp pure vanilla extract
- 1 cup sliced almonds
- 1½ cup caramel sauce, divided
- Preheat oven to 350°.
- Grease a 9"x13" pan very well.
- In a mixing bowl, cream the butter and sugars.
- Add the eggs and mix well.
- Add the baking soda, baking powder, salt and vanilla and mix well.
- Next, add the flour, one cup at a time, mixing well between each cup.
- Mix in the almonds, mixing just until incorporated.
- Spread half of the batter into the bottom of the pan, to the edges.
- Pour 1 cup of the caramel sauce over the batter and spread to 1 inch of the sides.
- Top with remaining batter and spread to the sides.
- Bake at 350° for approximately 40 minutes, until cooked through.
- Cool on a wire rack.
- Scoop out of pan and serve with ice cream and remaining caramel sauce.
I really hope you love this recipe. As I was typing it out, I noticed the stark contrast between my recipes and Candice’s recipes. If you’re trying to be healthy, maybe follow her recipes. I was raised by Southerns, so while I tend to eat mostly healthy stuff, it’s almost always with a side of not so healthy. This Gooey Caramel Cake fits that bill to a tee. Keep reading below for other yummy caramel recipes in this month’s Foodie Extravaganza.
Foodie Extravaganza is a monthly party where bloggers come together to create recipes using the same ingredient. The host, this month it’s ME, picks an ingredient from the website The Nibble. If you’re a blogger and would like to join in the fun, you can request to join on this Facebook page. Posting day is alway the first Wednesday of the month. If you’d like to see past recipes, you can follow our Pinterest board too.
Gooey Caramel Cake – Fearlessly Creative Mammas
Easter Coconut Bird’s Egg Nests – Palatable Pastime
Ooey Gooey Salted Caramel Cake – A Day in the Life on the Farm
Caramel Apple Granola – Hardly a Goddess
Caramel Apple Dip – Sew You Think You Can Cook
Banana Chia Pudding with Date Caramel – Caroline’s Cooking
Fa’ausi (Samoan Coconut Caramel Bread) – Tara’s Multicultural Table