Preheat oven to 350° and grease a 9”-x-5” loaf pan with cooking spray. In a large bowl with a hand mixer, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
In a medium bowl whisk together flour, baking powder, and salt. Fold dry ingredients into wet ingredients and stir until just combined. Scrape 1/4 of batter into a medium bowl and fold in caramel sauce until combined.
Alternating between batters, spoon large dollops into prepared pan. Insert a wooden skewer into the pan, so it touches the bottom and make four figure-eight patterns. Remove skewer.
Bake until a toothpick inserted into the middle comes out clean, about 1 hour.
Let cool 10 minutes then invert onto a cooling rack to cool completely.
Drizzle cooled cake with more caramel and sprinkle with sea salt.
|Serving Size: 1 (400g)|
|Recipe Makes: 1|
|Calories from Fat: 360 (63%)|
|Amt Per Serving||% DV|
|Total Fat 40g||53 %|
|Saturated Fat 12.4g||62 %|
|Monounsaturated Fat 15.4g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 1692mg||521 %|
|Sodium 560.2mg||19 %|
|Potassium 536mg||14 %|
|Total Carbohydrate 3.1g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 3.1g|
|Protein 50.3g||72 %|
Powered by: USDA Nutrition Database
Calories per serving: 574
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