What is a caramel soaked almond cake made of?

This cake consists of a moist almond cake made with all-purpose and almond flours, butter, sugar, eggs, milk, and vanilla. It is soaked with a rich caramel sauce made from sugar, butter, and cream, and finished with toasted almond slices for crunch.

How do I make a caramel sauce for soaking the cake?

Heat sugar and water over medium heat, whisking until sugar dissolves. Let the mixture simmer without whisking to a dark amber color, then remove from heat. Whisk in butter gradually, followed by heavy cream until smooth. Add vanilla extract at the end. To prevent crystallization, avoid stirring once boiling begins.

Can I substitute ingredients to make this cake gluten-free?

Yes, replace all-purpose flour with an equal amount of gluten-free flour blend. Almond flour adds moisture and flavor naturally. Adjust baking time slightly and ensure the blend contains xanthan gum for structure.

What baking temperature and time ensure a perfect caramel soaked almond cake?

Bake the cake at 335°F (180°C) for 30 to 35 minutes until edges set and center is slightly under-baked. After pouring the caramel and almond topping, return to the oven for another 10 minutes to set the caramel.

Caramel Almond Cake: Irresistible Swedish Toscakaka

Name: Irresistible Caramel Almond Cake: A Sweet Swedish Toscakaka Delight
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Swedish
Ingredients: 3/4 cup softened butter (170g); 1/2 cup sugar (100g); 1/2 cup dulce de leche or caramel sauce (120ml); 3 large eggs; 1 teaspoon vanilla extract; 1/2 cup milk (120ml); 1 1/2 cups all-purpose flour (188g), spooned and leveled; 1/2 cup almond flour (48g); 2 teaspoons baking powder; 1/4 teaspoon salt; 1/4 cup almond slices or slivers; 1/2 teaspoon flaky sea salt (optional, for salted caramel version); 1 cup sugar (200g); 1/4 cup water (60ml); 1/2 cup heavy cream (120ml); 4 tablespoons unsalted butter (57g); 1 teaspoon vanilla extract

Ingredients

Scale

3/4 cup softened butter (170g)
1/2 cup sugar (100g)
1/2 cup dulce de leche or caramel sauce (120ml)
3 large eggs
1 teaspoon vanilla extract
1/2 cup milk (120ml)
1 1/2 cups all-purpose flour (188g), spooned and leveled
1/2 cup almond flour (48g)
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup almond slices or slivers
1/2 teaspoon flaky sea salt (optional, for salted caramel version)
1 cup sugar (200g)
1/4 cup water (60ml)
1/2 cup heavy cream (120ml)
4 tablespoons unsalted butter (57g)
1 teaspoon vanilla extract

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Instructions

1. Preheat oven to 335°F (180°C). Butter a 9-inch springform pan, line the bottom with parchment paper, and butter the paper.
2. In a stand mixer, cream butter, sugar, and dulce de leche until pale and fluffy. Add eggs and vanilla, mixing until creamy.
3. Gradually add milk, then fold in combined flours, baking powder, and salt until just combined.
4. Pour batter into prepared pan, smooth the top, and bake for 30-35 minutes until edges are set but the center remains slightly under-baked.
5. Prepare caramel sauce by heating sugar and water over medium-high heat, whisking until sugar dissolves. Allow it to turn dark amber, then remove from heat. Whisk in butter, slowly add cream, and whisk until smooth.
6. Remove cake from oven, pierce all over with a chopstick, and pour caramel sauce over, reserving some for serving. Sprinkle with almonds and return to oven for another 10 minutes.
7. Cool for 10 minutes, loosen cake edges with a knife, remove pan ring, and sprinkle with flaky sea salt if desired. Serve warm or cooled.

Notes

🔪 Pour the caramel sauce slowly to allow the cake to soak properly while keeping it in the pan.
🍰 Enhance the cake’s flavor by making it a day in advance.
🌾 For gluten-free, substitute all-purpose flour with a 1:1 gluten-free flour blend.

Prep Time: 30 minutes
None: 0 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: Swedish
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 542
Sugar: 55g
Fat: 33g
Carbohydrates: 55g
Protein: 8g