A Caramel Cake sounds delicious, right? This baking adventure was worth the challenge to find the perfect oweeey-goooey-sticky-sweet caramel that I haven’t achieved before.
I decided to spice up the recipe and added a layer of fresh sliced pears and roasted chestnuts to the cake batter. Both additions pair great with caramel, which if you can’t tell from the photos below, turned out GREAT! Who needs a candy thermometer when you have a meat thermometer? Okay, I just guessed and turned up the heat and the caramel turned out much better than times past. WIN!