This incredibly rich butter cake is downright nutty, and flaky sea salt caramel is a mouthwatering topping, better than any frosting. This unusual butter cake uses a combination of hazelnuts and sugar along with flour, eggs, kosher salt and butter on top to make it rich and moist. Sugar melted with corn syrup and water and whipped up with heavy cream and butter with a sprinkling of flaky sea salt to make lip-smacking caramel is the real winner here. Enjoy! Smart Recipes, American Recipes, Dairy,Eggs,Other Recipes, Recipes Dairy,Eggs,Other American Hazelnut Butter Cake With Sea Salt Caramel Hazelnut Butter Cake With Sea Salt Caramel Recipe | RecipeSavants.com PT1H40M Serves 8 Ingredients: 0.5 Cup Unsalted Butter 1 Cup All Purpose Flour 0.5 Cup Hazelnuts 1 Cup Granulated Sugar 1 Teaspoon Baking Powder 0.5 Teaspoon Kosher Salt 3 Large Eggs 1 Tablespoon Sugar 0.75 Cup Granulated Sugar 1 Tablespoon Light Corn Syrup 0.75 Cup Heavy Cream 1 Tablespoon Unsalted Butter 0.5 Tablespoon Flaky Sea Salt Preheat oven to 350 degrees F. Line an 8-inch buttered cake pan with a buttered parchment round paper and dust with flour. Add hazelnuts and 1 tablespoon of granulated sugar in a food processor and pulse till finely ground. Reserve 2 tablespoons of the hazelnut mixture in a small bowl. Mix together 1 cup of flour, baking powder, salt and remaining hazelnut mixture in a bowl. In another bowl, add ½ cup of butter and 1 cup of sugar and with an electric beater, beat on high speed till light and fluffy. Add eggs, one at a time, beating between each addition. Add the flour mixture and beat on low speed till well combine. Transfer the mixture into prepared pan, and sprinkle with reserved hazelnut mixture. Bake for about 40-45 minutes or till a toothpick inserted in the center comes out clean. For Sauce; bring ¾ cup of granulated sugar, corn syrup and 2 tablespoons of water to a boil in a medium pan over medium-high heat, stirring continuously. Boil for about 8-10 minutes, swirling the pan occasionally. Remove from heat and slowly, stir in cream. Cook over medium heat for about 2 minutes, stirring occasionally. Remove from heat and stir in 1 tablespoon of butter and salt. Keep aside to cool slightly before serving with cake.

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