Caramel fleur-de-sel cake
But then I found this recipe. By fluke. And I thought, “hey! I have caramel fleur-de-sel! I can give this a recipe a try!” I thought it was just going to be a simple cake, perhaps dry, that would manage its way down only with a generous serving of ice cream. Boy, was I wrong!
This cake is delicious. The texture is very moist, and dense like a good bundt cake should be. The crumb is delicate and the flavour is subtle yet divine. It isn’t too sweet, surprisingly, and it creates a delicious crunchy crust on the top that I always save for my last bite.
The recipe is both dense and light. It contains a full cup of yogurt to both add lightness and to retain moisture. A healthy number of eggs for richness. And of course, an entire jar of caramel fleur-de-sel because we only live once.
Caramel Fleur-de-sel cake
– Caramel (see recipe below, or use 2/3 cup of a canned version)
– 1 1/2 cups sugar (I personally reduced the sugar by 1/4 cup because I used a canned caramel)
– 1/2 cup canola oil
– 4 eggs
– 3 cups flour
– 1/2 tsp salt
– 1 1/2 tsp baking powder
– 1 1/2 tsp baking soda
– 1 cup plain yogurt (I used Liberty 2%)
– 1 tbsp vanilla extract
– 1/2 cup milk (I only used 1/4 cup of milk)
1. In a large bowl, beat your sugar and oil together. Add your caramel, and continue beating.
2 . Add your eggs, one at a time, continuing to mix your ingredients for 1 minute between each egg.
3. In a separate bowl, mix together your dry ingredients (flour, salt, baking powder, baking soda).
4. Add your dry ingredients to the caramel mixture, alternating with the yogurt. Mix only until just combined
5. Add your milk and vanilla at the end.
6. Bake in a non-stick bundt pan at 350F for 30-40 minutes, or until the top is golden brown and a toothpick comes out clean. Allow to cool completely before removing from the pan. Dust with powdered sugar if you like!
Homemade Caramel Fleur-de-Sel:
– 1/2 cup sugar
– 2 tbsp heavy cream
– 2 tbsp butter, softened
– vanilla pod, seeds scraped
– fleur de sel (flaked sea salt)
1. Add sugar to sauce pan. Turn heat on high until it begins to melt, and then turn it down to low, stirring frequently. Once all the crystals have completely melted, add your butter and then your cream. Stirring until everything is combined and dissolved.
2. Remove from heat source, add vanilla seeds and fleur de sel. Allow to return to room temperature before storing in the fridge (or using in cake recipe!)