Frankfurter Kranz

Ingredients

Unsalted butter

1 cup, softened

Granulated sugar

1 1/2 cups

Eggs

4 large

Vanilla extract

1 teaspoon

All-purpose flour

2 cups

Baking powder

2 teaspoons

Salt

1/2 teaspoon

Milk

1/2 cup

Red currant jelly

3/4 cup

Caramel sauce

1 cup (store-bought or homemade)

Chopped nuts (hazelnuts or almonds)

1 cup, caramelized

Buttercream frosting

2 cups (store-bought or homemade)

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a kranz cake pan or a bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 4-5 minutes.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture alternately with milk, mixing just until incorporated. Do not overmix.
6. Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. Once cooled, carefully slice the cake horizontally into three equal layers.
9. Spread a layer of buttercream frosting on each layer, followed by a layer of red currant jelly.
10. Reassemble the layers, stacking them neatly. Frost the top and sides of the cake with the remaining buttercream.
11. Drizzle the caramel sauce over the top and press the caramel-covered nuts into the frosting around the sides.
12. Chill the cake in the refrigerator for at least 2 hours to set before serving.