Three words: salted…caramel…pretzel!!! Does it really get any better than that? Seriously it's the perfect combination of salty and sweet...how can it get any better?
I would love for you to share some of your favorite flavor combinations, and who knows, if your combo gets my creative juices flowing, I just might have to use your ideas as the inspiration for my next creation! I hope you enjoy this fresh take on a classic flavor combo, made gluten-free so everyone can enjoy.
1 cup sugar
1 cup brown sugar
1 tbsp vanilla extract
1 tsp butter extract
3 tbsp caramel Syrup
3 tsp caramel extract
2 1/2 cups gluten-free all purpose flour
1/2 cup almond flour
2 Tsp xanthan gum
2 tsp baking powder
1 tsp Baking Soda
1 tsp salt
1 cup buttermilk
Preheat the oven to 350°F. Prepare two 9" round cake pans by lightly coating with oil.
In a medium bowl using an electric mixer, cream the butter until light and fluffy. Add in the sugars and extracts then continue whipping until fully creamed.
Gradually add the eggs one at a time and mix well between each addition.
In a separate bowl, combine the dry ingredients. Then stir into the creamed mixture a little at a time, alternating with the milk. Finally, fold in the chopped pretzels
Pour batter into prepared pans then Bake for 30 -40 minutes, or until a toothpick comes out clean from the center and the tops are golden brown.
Allow to cool before frosting!
Salted Caramel Butter Cream
1 cup butter, softened
1/2 cup palm shortening
3 cups powdered sugar
1 tsp vanilla extract
3 tbsp caramel extract
1/2 tsp salt
In a medium bowl, cream the butter until light and fluffy. Next, add in one cup powdered sugar and beat well. Then add in a second cup of sugar followed by the vanilla and caramel, then whip in the last cup of sugar. Continue whipping until fully combined and creamy.
Frost the bottom layer of cake, then stack the second layer on top and finish frosting the tops and sides of your cake. Then serve and enjoy! (Oh and for an added touch, garnish your cake with salted pretzels!)