Make the salted caramel sauce first, then the pound cake batter.
Put the sugar and salt in a heavy-bottomed pot over low heat and pour the water around the sugar.
Once the sugar starts to melt, swirl the pot to melt it further. Stirring with a spatula from the start makes the sugar clump, so stir only the melted parts with a wooden or silicone spatula, pushing them toward the center.
When the melted sugar turns deep brown, add the warm heavy cream in two additions; since this can be dangerous, briefly turn off the heat and stir quickly with the spatula. Once the cream settles, turn the heat back on and cook for another 20 seconds.
Set aside 80g of the finished caramel sauce and leave the rest in the pot.
In a bowl, mix the butter, sugar, and salt with a hand mixer on medium speed for 1 minute.
Add the eggs and vanilla extract in 6–7 additions, mixing on high speed.
Scrape down the sides of the bowl with a spatula.
Add the reserved salted caramel sauce and mix lightly.
Add the sifted cake flour, baking powder, and almond flour, and fold gently with a spatula.
Transfer the finished batter to a piping bag.
Pipe the batter into the molds and bake in an oven preheated to 170°C for 20–23 minutes.
Unmold the baked pound cakes and let them cool on a cooling rack.
Add the topping butter, hazelnuts, and pecans to the pot with the remaining salted caramel sauce.
Once it comes to a boil over medium heat, stir with a wooden spatula and cook for another 20 seconds, then turn off the heat.
Spoon the mixture from step 15 evenly over the cooled pound cakes and let them cool completely.
Tips
The cream bubbles up violently the moment it’s added, which can be dangerous. Turn off the heat briefly while stirring, then turn it back on.
Baked in mini loaf pans or silicone cube molds, these make great gifts.
Sealed and left to rest at room temperature for about a day, they become even moister. They keep at room temperature for up to 5 days.
Salted Caramel Nut Pound Cake
Equipment: oven, mixing bowl, kitchen scale, sieve, pot
Ingredients (6 pieces)
- unsalted butter 140g
- egg 140g
- cake flour 130g
- baking powder 6g
- almond flour 20g
- sugar 80g
- salt 1g
- vanilla extract 4g
- heavy cream 110g
- sugar 130g
- water 10g
- salt 2g
- unsalted butter 15g
- hazelnuts 40g
- pecans 40g
Instructions
1. Make the salted caramel sauce first, then the pound cake batter.
2. Put the sugar and salt in a heavy-bottomed pot over low heat and pour the water around the sugar.
3. Once the sugar starts to melt, swirl the pot to melt it further. Stirring with a spatula from the start makes the sugar clump, so stir only the melted parts with a wooden or silicone spatula, pushing them toward the center.
4. When the melted sugar turns deep brown, add the warm heavy cream in two additions; since this can be dangerous, briefly turn off the heat and stir quickly with the spatula. Once the cream settles, turn the heat back on and cook for another 20 seconds.
5. Set aside 80g of the finished caramel sauce and leave the rest in the pot.
6. In a bowl, mix the butter, sugar, and salt with a hand mixer on medium speed for 1 minute.
7. Add the eggs and vanilla extract in 6–7 additions, mixing on high speed.
8. Scrape down the sides of the bowl with a spatula.
9. Add the reserved salted caramel sauce and mix lightly.
10. Add the sifted cake flour, baking powder, and almond flour, and fold gently with a spatula.
11. Transfer the finished batter to a piping bag.
12. Pipe the batter into the molds and bake in an oven preheated to 170°C for 20–23 minutes.
13. Unmold the baked pound cakes and let them cool on a cooling rack.
14. Add the topping butter, hazelnuts, and pecans to the pot with the remaining salted caramel sauce.
15. Once it comes to a boil over medium heat, stir with a wooden spatula and cook for another 20 seconds, then turn off the heat.
16. Spoon the mixture from step 15 evenly over the cooled pound cakes and let them cool completely.
https://hong-recipe.pages.dev/en/recipes/salted-caramel-nuts-pound-cake/
Hong's Recipe