1 cup of smooth caramel sauce
8 tablespoons of unsalted butter, softened
2 whole eggs
2 egg yolks
1/4 cup of confectioners' sugar
1/4 cup of all-purpose flour
1/4 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
1 tablespoon of vanilla extract
1 cup of smooth caramel sauce
8 tablespoons of unsalted butter, softened
2 whole eggs
2 egg yolks
1/4 cup of confectioners' sugar
1/4 cup of all-purpose flour
1/4 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
1 tablespoon of vanilla extract
Microwave the caramel and butter for 2 minutes, stirring every 30 seconds to prevent overheating
Let it cool slightly
Add the eggs, egg yolks, confectioners' sugar, flour, cinnamon, nutmeg, and vanilla extract
Mix until well combined
Beat the mixture thoroughly with a whisk or electric mixer
Pour the batter into a greased and floured cake pan
Bake in a preheated oven at 350°F for 8-10 minutes, or until a toothpick inserted comes out clean
Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
