As the sun sets, casting a golden hue over the kitchen, I find myself reminiscing about the comforting aroma of crumb cakes wafting through my grandmother’s home. However, I sought to elevate this classic dessert with a surprising twist. By infusing rich chocolate and nutty almond flavors, I discovered an extraordinary combination that dances on the palate. Topped with a luscious sea salt caramel drizzle, this cake not only captivates the eyes but also tantalizes the taste buds.
### Ingredients
**For the Cake:**
– 1 ½ cups all-purpose flour
– ½ cup unsweetened cocoa powder
– 1 cup granulated sugar
– 1 tsp baking powder
– ½ tsp baking soda
– ½ tsp salt
– ½ cup unsalted butter, softened
– 2 large eggs
– 1 tsp vanilla extract
– ½ cup buttermilk
– ½ cup finely chopped almonds
**For the Crumb Topping:**
– ¾ cup all-purpose flour
– ½ cup brown sugar, packed
– ¼ cup unsweetened cocoa powder
– ½ cup cold unsalted butter, cubed
– ½ cup sliced almonds
– ¼ tsp salt
**For the Sea Salt Caramel Drizzle:**
– 1 cup granulated sugar
– 6 tbsp unsalted butter, cubed
– ½ cup heavy cream
– ½ tsp sea salt
### Instructions
Prepare your heart and your kitchen for a delightful adventure. Start by preheating your oven to 350°F (175°C) and greasing a 9-inch round cake pan.
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined. In a separate bowl, cream the softened butter until fluffy. Add in the eggs, one at a time, followed by the vanilla extract. Mix until smooth. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Stir in the finely chopped almonds until just combined.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
For the crumb topping, combine the flour, brown sugar, cocoa powder, and salt in a medium bowl. Add the cold cubed butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Stir in the sliced almonds for added crunch.
Sprinkle an even layer of crumb topping over the cake batter, ensuring every bite has that delightful texture.
Bake the cake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
While the cake cools, prepare the sea salt caramel drizzle. In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber color. Carefully add the cubed butter, stirring until melted. Gradually pour in the heavy cream, whisking continuously until smooth. Remove from heat and stir in sea salt.
Once the cake has cooled, drizzle the warm sea salt caramel over the top, allowing it to cascade down the sides.
Slice into this masterpiece and serve with a dollop of whipped cream or a scoop of vanilla ice cream, if desired. Each bite is a harmonious blend of chocolate, almond, and caramel, evoking warm memories while creating new ones.
Indulge in this decadent creation that takes the humble crumb cake to uncharted territories of flavor, and let the sweet symphony of chocolate and sea salt enchant your senses. Enjoy!