Caramel Crunch Cake Recipe:

Ingredients:

For the Cake:

– 2 cups all-purpose flour

– 2 cups granulated sugar

– 1 cup unsalted butter, softened

– 1 cup whole milk

– 4 large eggs

– 2 teaspoons vanilla extract

– 2 teaspoons baking powder

– 1/2 teaspoon salt

For the Caramel Crunch Topping:

– 1 cup granulated sugar

– 1/4 cup water

– 1/2 cup heavy cream

– 1/4 cup unsalted butter

– 1 teaspoon vanilla extract

– 1 cup chopped nuts (e.g., pecans or walnuts)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.

3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

4. In a separate bowl, whisk together the flour, baking powder, and salt.

5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.

6. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

7. Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.

8. While the cakes are baking, prepare the caramel crunch topping. In a saucepan, combine the granulated sugar and water. Cook over medium heat, swirling the pan occasionally, until the sugar caramelizes and turns amber in color.

9. Remove the saucepan from heat and carefully add the heavy cream and butter. Stir until smooth. Be cautious, as the mixture may bubble up.

10. Return the saucepan to low heat and simmer for a few minutes until the caramel is smooth and slightly thickened. Remove from heat and stir in the vanilla extract and chopped nuts.

11. Once the cakes are baked, let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

12. Place one cake layer on a serving plate. Spread a layer of the caramel crunch topping over the cake. Place the second cake layer on top and spread more caramel crunch topping over the top.

13. Allow the caramel crunch cake to set before slicing and serving.