Best Salted Caramel Glaze Recipes

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BANANA SNACKING CAKE WITH SALTED CARAMEL GLAZE



Banana Snacking Cake With Salted Caramel Glaze image

This buttery snacking cake is a bit like banana bread, but richer, and topped with a sticky caramel frosting that is dotted with crunchy flakes of sea salt. The frosting, made from brown sugar and heavy cream, is easier than a classic caramel, but just as compelling, with the sea salt contrasting perfectly with its sweetness. It's important to use ripe bananas here. Soft, spotty ones with dark yellow skins will be the sweetest and most complex. Firm, pale yellow bananas just don't have enough intensity to flavor the cake.

Provided by Melissa Clark

Categories     snack, cakes, dessert

Time 1h

Yield 12 servings

Number Of Ingredients 16

1/2 cup/115 grams unsalted butter (1 stick), melted, plus more for pan
1 1/2 cups/185 grams all-purpose flour
1/4 cup/50 grams granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1 cup/250 grams mashed banana (from 2 to 3 very ripe bananas)
1/4 cup/60 milliliters sour cream
2 tablespoons dark brown sugar
2 large eggs
1 teaspoon vanilla extract
4 tablespoons/65 grams unsalted butter (1/2 stick), cut into pieces
1/3 packed cup/70 grams dark brown sugar
1/4 cup/60 milliliters heavy cream
Large pinch of fine sea salt
1/4 cup/30 grams confectioners' sugar
Flaky sea salt, for serving

Steps:

  • Heat oven to 350 degrees. Grease a 9-by-9-inch pan, and then line with parchment paper, letting the two long ends hang over the edges by at least 2 inches.
  • In a large bowl, whisk together flour, granulated sugar, baking soda and salt. Whisk in bananas, melted butter, sour cream, brown sugar, eggs and vanilla.
  • Scrape into baking pan and smooth the top. Bake until the top springs back when lightly pressed in the center, and a toothpick inserted in the center comes out clean, about 25 minutes. Let cool completely.
  • When cake is cool, make the glaze: In a medium or large pot (not a small one because the mixture will bubble up), combine butter, brown sugar, heavy cream and salt. Bring to a full boil and continue to boil over medium heat for 1 minute. Remove from heat and let sit for 5 minutes.
  • Whisk in confectioners' sugar until smooth, then immediately pour over cooled cake. Spread evenly across cake and let set for at least 30 minutes. Sprinkle with flaky sea salt before serving.

Nutrition Facts : @context http, Calories 269, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 9 grams, Sodium 194 milligrams, Sugar 17 grams, TransFat 0 grams

ONE-BOWL CARAMELIZED BANANA BREAD BUNDT CAKE WITH SALTED CARAMEL GLAZE



One-Bowl Caramelized Banana Bread Bundt Cake with Salted Caramel Glaze image

You've seen an ordinary bundt cake. You've tasted it too, and although there's nothing wrong with the classic cake, it can go a whole lot further in delicious flavor. Our banana bread bundt cake is the new incredible on the block. Adding a salted caramel glaze on top takes this banana bundt cake to all-new levels of delicious. You won't believe it only takes 20 minutes of prep to make a dessert that goes down like heaven.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 2h20m

Yield 12

Number Of Ingredients 10

2 tablespoons butter, melted
2 tablespoons packed brown sugar
2 sliced ripe medium bananas
1 box Betty Crocker™ Super Moist™ spice cake mix
1 cup sour cream
3/4 cup vegetable oil
4 eggs
1 cup chopped walnuts, toasted
1/3 cup caramel topping
Kosher salt

Steps:

  • Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
  • In large microwavable bowl, mix butter, brown sugar and bananas. Microwave uncovered on High 1 minute 40 seconds to 2 minutes or until bananas are cooked and caramelized.
  • Add cake mix, sour cream, vegetable oil and eggs. Beat with electric mixer on low speed 1 minute. Increase speed to medium; beat 2 minutes. Stir in walnuts. Pour into pan.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
  • Drizzle cake with caramel topping. Sprinkle with kosher salt.

Nutrition Facts : Calories 340, Carbohydrate 18 g, Cholesterol 75 mg, Fat 5 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 10 g, TransFat 0 g

CRANBERRY-APPLE CAKE WITH SALTED CARAMEL GLAZE



Cranberry-Apple Cake with Salted Caramel Glaze image

I always look forward to apple season so I can make this delicious, moist cake. The addition of dried cranberries makes it perfect for fall holidays. The salted caramel glaze is the crowning touch!

Provided by DPW

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 3h25m

Yield 12

Number Of Ingredients 15

3 cups all-purpose flour
2 cups white sugar
1 ½ cups vegetable oil
3 large eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon salt
2 ½ cups diced apples
1 cup chopped pecans
¾ cup dried cranberries
1 cup light brown sugar
½ cup butter
¼ cup milk
1 teaspoon vanilla extract
½ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a tube pan.
  • Place flour, white sugar, oil, eggs, vanilla extract, baking soda, and salt in a mixing bowl. Beat using an electric mixer until smooth. Stir in apple, pecans, and cranberries until well blended. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Remove from the oven and set aside.
  • Combine brown sugar, butter, and milk in a small saucepan. Bring mixture to a rolling boil over high heat; continue to boil, stirring occasionally, for 5 minutes. Remove from heat. Stir in vanilla extract and salt.
  • Pour glaze over the hot cake. Let cake sit in the pan to cool and for glaze to set, about 2 hours.
  • Remove cake from the pan. Place onto a plate, top-up; the glaze may puddle around the bottom edge of the cake. Serve when completely cool.

Nutrition Facts : Calories 743.7 calories, Carbohydrate 86.7 g, Cholesterol 67.2 mg, Fat 43.2 g, Fiber 2.7 g, Protein 6 g, SaturatedFat 10.2 g, Sodium 475.8 mg, Sugar 59.7 g

SALTED CARAMEL GLAZE



Salted Caramel Glaze image

A simple recipe that is good for dipping apples, served over ice cream, and on top of brownies or apple pie.

Provided by Jillieann

Yield 8

Number Of Ingredients 5

¼ cup unsalted butter
¼ cup white sugar
¼ cup brown sugar
½ cup heavy cream
½ teaspoon sea salt

Steps:

  • Melt butter in a saucepan. Add white and brown sugars and bring to a boil, stirring constantly. Stir in cream and return to a boil. Boil, stirring constantly, for exactly 2 minutes. Remove from the heat and stir in salt.
  • Allow glaze to cool completely, 30 to 45 minutes. Place in the refrigerator to chill, 8 hours to overnight.

Nutrition Facts : Calories 152.5 calories, Carbohydrate 13.4 g, Cholesterol 35.6 mg, Fat 11.3 g, Protein 0.4 g, SaturatedFat 7.1 g, Sodium 118.4 mg, Sugar 12.9 g

CHOCOLATE-PEANUT BUTTER CAKE WITH SALTED CARAMEL GLAZE



Chocolate-Peanut Butter Cake With Salted Caramel Glaze image

Make and share this Chocolate-Peanut Butter Cake With Salted Caramel Glaze recipe from Food.com.

Provided by Pinay0618

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 19

nonstick cooking spray
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
1 1/4 cups granulated sugar
2 eggs
3/4 cup sour cream
1 teaspoon pure vanilla extract
1/3 cup milk
3 ounces bittersweet chocolate, melted and cooled
1/2 cup creamy peanut butter
1/4 cup unsalted butter
1/4 cup brown sugar, packed
1/4 cup granulated sugar
1/2 cup whipping cream
1/2 teaspoon sea salt

Steps:

  • Preheat oven to 350 degrees F. Lightly spray 10-inch fluted tube pan with cooking spray; set aside. In bowl stir together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  • In large mixing bowl beat butter with an electric mixer on low to medium speed 30 seconds. Add sugar; beat until fluffy. Add eggs, one at a time, beating on low to medium speed 1 minute after each addition and scraping bowl frequently. Beat in sour cream and vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined.
  • Divide batter into two bowls. Stir melted chocolate into half the batter until well combined. Stir peanut butter into remaining half until well combined.
  • Alternately drop spoonfuls of batter into prepared pan. Use a small metal spatula or butter knife to gently swirl the batters together (no not overmix).
  • Bake in preheated oven 40 to 45 minutes or until wooden toothpick inserted near center comes out clean. Cool 15 minutes on wire rack. Remove cake from pan; cool thoroughly on wire rack. Drizzle cake with half of the Salted Caramel Glaze. If desired, sprinkle with Sea Salt. Pass remaining sauce.

Nutrition Facts : Calories 438.2, Fat 24.9, SaturatedFat 13, Cholesterol 86.6, Sodium 398.3, Carbohydrate 49.2, Fiber 1.2, Sugar 30.6, Protein 6.9

GLUTEN-FREE HAZELNUT CHEESECAKE WITH SALTED CARAMEL GLAZE



Gluten-Free Hazelnut Cheesecake With Salted Caramel Glaze image

Provided by Catherine Saint Louis

Categories     dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 15

1/2 cup finely ground hazelnuts
1 cup gluten-free flour
1 cup packed brown sugar
6 tablespoons unsalted butter, cold and cubed
16 ounces cream cheese, softened
1 cup granulated sugar
1 cup milk
1 cup crème fraîche
1/8 cup gluten-free flour
1 teaspoon vanilla extract
1 cup sugar
1/4 cup water
1/2 cup heavy cream
2 tablespoons unsalted butter, at room temperature
1 tablespoon sea salt

Steps:

  • Heat the oven to 325. Make the crust: Combine all the ingredients in the bowl of a food processor and pulse until mixture looks like coarse pea-size crumbs, about 10 to 15 seconds.
  • Press the mixture into the bottom of a 9-inch or 10-inch springform pan. Transfer to the oven and bake for 15 minutes; set aside to cool.
  • Meanwhile, combine all ingredients for the filling in the bowl of the food processor and purée until smooth. Pour the mixture into the cooled crust and bake for 1 hour, or until set in the center, up to 15 minutes longer. Let cool and then chill until fully set, preferably overnight.
  • Make the glaze: put the sugar and the water in a small saucepan over medium-high heat and allow the sugar to caramelize. When the mixture is a medium-amber color, about 8 minutes, pull the pot off the heat and add the heavy cream. When the bubbles subside, add the butter. Continue stirring until all the butter has been incorporated; add salt to season and let cool.
  • Remove the cake from the refrigerator and release from the pan. Pour the warm glaze over it to serve.

Nutrition Facts : @context http, Calories 540, UnsaturatedFat 10 grams, Carbohydrate 64 grams, Fat 31 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 17 grams, Sodium 393 milligrams, Sugar 55 grams, TransFat 0 grams

ONE-BOWL CARAMELIZED BANANA BREAD BUNDT CAKE WITH SALTED CARAMEL GLAZE



One-Bowl Caramelized Banana Bread Bundt Cake with Salted Caramel Glaze image

Caramelizing the bananas in the microwave is a quick way to get plenty of great flavor without the fuss!

Provided by @MakeItYours

Number Of Ingredients 12

Cake
2 tablespoons butter, melted
2 tablespoons packed brown sugar
2 sliced ripe medium bananas
1 box Betty Crocker™ SuperMoist™ spice cake mix
1 cup sour cream
3/4 cup vegetable oil
4 eggs
1 cup chopped walnuts, toasted
Salted Caramel Glaze
1/3 cup caramel topping
Kosher salt

Steps:

  • Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
  • In large microwavable bowl, mix butter, brown sugar and bananas. Microwave uncovered on High 1 minute 40 seconds to 2 minutes or until bananas are cooked and caramelized.
  • Add cake mix, sour cream, vegetable oil and eggs. Beat with electric mixer on low speed 1 minute. Increase speed to medium; beat 2 minutes. Stir in walnuts. Pour into pan.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
  • Drizzle cake with caramel topping. Sprinkle with kosher salt.

PUMPKIN BREAD WITH SALTED CARAMEL GLAZE



Pumpkin Bread With Salted Caramel Glaze image

This Pumpkin Bread with Salted Caramel Glaze is sure to become a family favourite! Soft, tender and almost fudgy, the lightly spiced bread is perfectly complimented by the salty, sweet glaze.

Provided by anniesnomsblog

Categories     Quick Breads

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 16

2 1/4 cups plain flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup light muscovado sugar
1/4 cup caster sugar
1/2 cup vegetable oil
2 large eggs
1 cup pumpkin puree
1/2 cup milk, I used skim
1/3 cup salted caramel sauce
1 tablespoon milk

Steps:

  • Preheat the oven to 325F and grease and line a 2lb loaf tin.
  • Place the flour, baking powder, baking soda, salt and spices into a medium sized bowl and stir until combined. Leave to one side.
  • Place the sugars, oil and eggs into a large bowl, or the bowl of your stand mixer and mix on medium speed until smooth and well combined.
  • Add in the pumpkin and flour mix and mix on medium speed until smooth and combined, about 1 minute.
  • Add in the milk and mix on low until combined.
  • Transfer to your greased pan and place in the oven for 65-75 minutes, until risen, golden and an inserted skewer into the centre comes out clean.
  • Leave to cool in the pan completely, then transfer to a plate or container in order to add the glaze.
  • To make the glaze: place both ingredients into a small bowl and whisk until well combined and smooth.
  • Drizzle half the glaze over the bread, wait for it to set a little and absorb into the bread and then drizzle the remaining glaze over the bread.
  • Pumpkin bread will keep in an airtight container, at room temperature, for 4-5 days. Bread tastes better on the 2nd day!

SALTED CARAMEL GLAZE



Salted Caramel Glaze image

Make and share this Salted Caramel Glaze recipe from Food.com.

Provided by mrsr090608

Categories     Dessert

Time 10m

Yield 1 cup

Number Of Ingredients 5

1/4 cup unsalted butter
1/4 cup packed brown sugar
1/4 cup granulated sugar
1/2 cup whipping cream
1/2-3/4 teaspoon sea salt

Steps:

  • In heavy small saucepan melt butter over medium-low heat. Stir in packed brown sugar and granulated sugar. Bring to boiling, stirring constantly.
  • Stir in whipping cream and return to boiling. Boil 2 minutes, stirring constantly. Remove from heat; stir in sea salt. Cool completely.

Nutrition Facts : Calories 1218.3, Fat 90.1, SaturatedFat 56.6, Cholesterol 285, Sodium 1235.7, Carbohydrate 106.9, Sugar 103, Protein 2.9

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