Tips and Notes:
Though list as it is, I recommend using room temperature ingredients for the batter to smooth out and equal baking.
Poke holes in the cake well with the fork or skewer to let the sauce seep deep.
Be creative, sprinkle some sea salt on top for an extra hit of flavour.
Substitutions and Variations:
Try other extracts, such as almond or maple, for a new flavor in the sauce.
Stir in a handful of chopped nuts, such as pecans or walnuts, into the batter for extra crunch.
Frequently Asked Questions:
Will salted butter work for the sauce?
Absolutely! I love using salted butter, which adds a little extra saltiness to the caramel itself and makes for a really delicious end product.
Is it possible to prepare the cake one day in advance?
Certainly! The flavors usually deepen, making it even pleasanter the next day.
Pages: 1 2
