Description
A delicious and indulgent Caramel Crunch Cake featuring layers of caramel, pretzels, and nuts.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup caramel sauce (store-bought or homemade)
- 1 cup crushed pretzels
- 1 cup chopped pecans or walnuts
- 1 teaspoon sea salt (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
- Pour half of the batter into the prepared baking pan. Drizzle half of the caramel sauce over the batter. Sprinkle half of the crushed pretzels and half of the chopped nuts on top.
- Pour the remaining batter over the caramel and pretzel layer. Drizzle the rest of the caramel sauce on top and sprinkle with the remaining pretzels and nuts.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, remove from the oven and let it cool in the pan for about 15 minutes. Sprinkle with sea salt before serving.
Notes
- For a richer flavor, try adding a teaspoon of espresso powder to the batter.
- You can substitute the pecans or walnuts with your favorite nuts or even chocolate chips for a different twist.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg