Walnut Burnt Caramel Butter Cake (บัตเตอร์เค้กน้ำตาลไหม้หน้าวอลนัต)

1.Heat conventional oven to 160°C. Grease 4x9-inch Loaf pan with butter or oil, and line with wax paper.

2.Make the caramel by warm water and cream in the saucepan. Heat the sugar (70 g) shake gently and cook sugar until dark and caramelized. Remove from the heat and add warm cream. Mix well and set aside to cool.

3.Sift cake flour, salt and baking powder. Beat eggs and vanilla well, set aside.

4.Beat butter and sugar well, gradually add eggs. Occasionally scape the side of the jar.

5.Add dry ingredients for about 1/3 and beat over low speed. Add the sour cream followed by add 1/3 portion of flour mixture, followed by caramel, and the last portion flour. Fold to combine.

6.Add cake batter into a loaf pan. Use a spoon to even out the surface. Sprinkle walnut over the cake and bake for an hour and ten minutes or until cooked well. Leave to cool for half an hour. Remove from the pan and slice into desired size.