Salted caramel cake bar began life as a blondie, but on making it for the first time it was clear that the baking powder and the eggs make it much more cake like, and I have re-named it. Maybe it’s a cakey slice? Or a blondie cake?
2 cups plain flour
2 teaspoons baking powder
1 teaspoon salt
1 cup salt reduced butter, melted and cooled slightly
2 cups light brown sugar
2 free range eggs
2 teaspoons vanilla extract
1/2 cup caramel * (warmed in microwave)
Sea salt for sprinkling (optional)
Preheat oven to 160 degrees C. Line a 22 cm square baking tin with baking paper.
Put melted butter and brown sugar in a food processor and whizz until completely dissolved. Add the eggs and vanilla extract and mix to combine. Add the flour, baking powder and 1/2 teaspoon of the salt and fold gently with a rubber spatula into the mixture.
Press half of the mixture into the prepared tin (it will be quite soft), smoothing the top with a spatula.
Stir the remaining 1/2 teaspoon salt over the caramel. Pour the caramel on top of the mixture and spread in an even layer, leaving about a 1centimetre of space around the edges.
Drop the remaining mixture in spoonfuls over the caramel and gently spread with the spatula until the caramel is covered. Sprinkle the mixture with a little sea salt if you want a really salty taste.
Bake the cake bar for about 20 minutes, or until the top is brown and a skewer inserted into the bar comes out with just a thin coating of caramel. Cool the bar to room temperature, then refrigerate for at least 30 minutes to allow the caramel layer to set. Cut into squares to serve.
*Nestle Top Fill is great for the caramel.