Strewn with ribbons of rich caramel, this Caramel Layer Loaf will quickly become your new favorite dessert.
Caramel Layer Loaf
Yields: 1 (9x5-Inch) Loaf
- 2¼ cups all-purpose flour, divided
- ½ cup sugar
- 1½ teaspoons baking soda
- ½ teaspoon kosher salt
- 1 cup whole buttermilk
- ¾ cup canola oil
- 2 large eggs
- 1½ teaspoons vanilla extract
- 1 (12-ounce) jar hot caramel topping*, divided
- Preheat oven to 325°. Spray a 9x5-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.
- In a large bowl, whisk together 2 cups flour, sugar, baking soda, and salt. In a medium bowl, whisk together buttermilk, oil, eggs, and vanilla. Make a well in center of flour mixture; add buttermilk mixture, stirring just until combined.
- Place ½ cup batter in a small bowl. Add ½ cup hot caramel topping and remaining ¼ cup flour, whisking to combine. Spoon 1½ cups plain batter into prepared pan, spreading to an even layer. Add half of caramel batter, spreading evenly. Repeat layers once. Top with remaining plain batter.
- Bake until a wooden pick inserted in center comes out clean, 50 to 55 minutes, covering with foil halfway through baking to prevent excess browning. Let cool completely in pan. Using excess parchment as handles, remove from pan. Heat remaining caramel topping, and drizzle over cooled loaf before serving.
*We used Smucker’s Hot Caramel Topping.