Who doesn’t love the gooey, buttery decadence of salted caramel? Set it against the citrusy brightness of fresh oranges, and you have a match made in heaven. We love this cake because it’s just substantial enough to stand up to the juiciness of the oranges and caramel without being dense.
Caramel can seem daunting, but this quick sauce is nothing to be afraid of. It comes together quickly, so keep an eye on it, but all you need to do is stand by to swirl the pan while it works its own magic. Stirring is more trouble than it’s worth because all that sugary goodness will want to stick to the spoon! When you remove it from the heat, a metal spoon works well to stir in the butter, and before you know it you’ll have the most delectable cake topping you can imagine.
We love to serve this cake when company comes over. It’s pretty as can be, but you don’t have to go to all the work of frosting a cake. It’s moist and delicious and just sweet enough. It can be served warm or at room temperature, and a scoop of vanilla ice cream on top never hurts. This is one recipe your friends will beg you for.
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