Hazelnut Butter Cake with Sea Salt Caramel

Ingredients

Preparation

1. cake

   Step 1

   Preheat oven to 350°. Butter an 8”-diameter cake pan. Line with a parchment spherical; butter parchment. Dirt pan with flour.

   Step 2

   Pulse hazelnuts and 1 Tbsp. granulated sugar in a food processor except finely ground; space apart 2 Tbsp. nut mixture. Flow baking powder, salt, 1 cup flour, and supreme nut mixture in a medium bowl.

   Step 3

   Using an electrical mixer on high wander, beat ½ cup butter and supreme granulated sugar in a sizable bowl except light and fluffy, about 3 minutes. Add eggs one at a time, beating to mix between additions. Slit wander to low and combine in dry substances. Pickle batter into prepared pan, and sprinkle with reserved nut mixture and raw sugar.

   Step 4

   Bake except cake is golden brown and a tester inserted into the center of cake comes out trim, 40–45 minutes. Switch pan to a wire rack; let cake frigid in pan sooner than turning out.

   Step 5

   DO AHEAD: Cake can also moreover be baked 1 day forward. Defend wrapped tightly at room temperature.

2. sauce and assembly

   Step 6

   Raise granulated sugar, corn syrup, and a pair of Tbsp. water to a boil in a medium saucepan over medium-high warmth, stirring to dissolve sugar. Boil, swirling pan on occasion, except mixture turns a deep amber color, 8–10 minutes. Rob away from warmth and gradually add cream (mixture will bubble vigorously). Cook over medium warmth, stirring on occasion, except gentle, about 2 minutes. Rob away from warmth and combine in butter and salt. Let frigid somewhat of sooner than serving with cake.

   Step 7

   DO AHEAD: Caramel sauce can also moreover be made 5 days forward. Quilt and chill. Raise to room temperature sooner than serving.

Nutrition Per Serving