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.
You'll
need:
1
cup sugar
1
cup brown sugar
1
tbsp vanilla extract
1
tsp butter extract
3
tbsp caramel Syrup
3
tsp caramel extract
4
eggs
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
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!)
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