The ingredients for the caramel will fit in a small saucepan, but make sure you use something larger—the molten sauce bubbles up quite a lot.
Recipe information
Yield
Makes 8 servings
Ingredients
Cake:
Sauce and assembly:
Preparation
For cake:
Step 1
Preheat oven to 350°F. Butter an 8"-diameter cake pan. Line with a parchment round; butter parchment. Dust pan with flour.
Step 2
Pulse hazelnuts and 1 tablespoon granulated sugar in a food processor until finely ground; set aside 2 tablespoons nut mixture. Whisk baking powder, salt, 1 cup flour, and remaining nut mixture in a medium bowl.
Step 3
Using an electric mixer on high speed, beat 1/2 cup butter and remaining granulated sugar in a large bowl until light and fluffy, about 3 minutes. Add eggs one at a time, beating to blend between additions. Reduce speed to low and mix in dry ingredients. Scrape batter into prepared pan, and sprinkle with reserved nut mixture and raw sugar.
Step 4
Bake until cake is golden brown and a tester inserted into the center of cake comes out clean, 40–45 minutes. Transfer pan to a wire rack; let cake cool in pan before turning out.
Step 5
DO AHEAD: Cake can be baked 1 day ahead. Keep wrapped tightly at room temperature.
For sauce and assembly:
Step 6
Bring granulated sugar, corn syrup, and 2 tablespoons water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally, until mixture turns a deep amber color, 8–10 minutes. Remove from heat and gradually add cream (mixture will bubble vigorously). Cook over medium heat, stirring occasionally, until smooth, about 2 minutes. Remove from heat and mix in butter and salt.Let cool slightly before serving with cake.
Step 7
DO AHEAD: Caramel sauce can be made 5 days ahead. Cover and chill. Bring to room temperature before serving.
