Cinnamon Cake with Caramel Glaze and Cashews

By Tamipri

Ingredients

• Caramel Glaze:
• 1/2 c. butter
• 1 c. sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 2 c. flour
• 1 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 1/4 c. whole buttermilk
• 1 c. heavy whipping cream
• 1/2 c. packed brown sugar
• 1 Tb. light corn syrup
• 1 tsp. vanilla extract
• 3/4 c. chopped salted cashews
• Garnish: chopped cashews

Details

Servings 1

Preparation

Step 1

Preheat oven to 350 degrees. Spray a 9x9" baking pan with nonstick spray with flour. In a large bowl, beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. In a medium bowl, combine flour, baking powder, cinnamon, baking soda, and salt. Gradually add to butter mixture, alternately with buttermilk, beginning and ending with flour mixture, beating until combined. Spoon batter into prepared pan, and bake for 22-25 minutes, or until a wooden pick inserted in center comes out clean. Pour hot Caramel Glaze over hot cake; sprinkle evenly with cashews. Cut into squares to serve. Garnish with cashews.

For Caramel Glaze: In a small saucepan, combine cream, brown sugar, and corn syrup. Bring to a boil over medium-high heat, and boil until mixture reaches 212 degrees on a candy thermometer. Remove from heat, and stir in vanilla. Pour over cake while hot.