Toasted Angel Food Cake with Warm Caramel Drizzle

Angel food cake takes its name from a crumb so airy it feels heavenly, a classic of American dessert tables. Here, thick slices are skillet-toasted in butter, then finished with warm caramel drizzle and toasted pecans.

Serves 4 · 10 min prep · 15 min cook

Estimate for one serving

• 340 cal
• 4g protein
• 52g carbs
• 14g fat
• 3g fiber

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Ingredients

• 1/2 loaf or 8 thick slices angel food cake
• 3 tbsp butter
• 1/2 cup brown sugar
• 1/3 cup heavy cream
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1/2 tsp cinnamon
• 1/4 cup chopped (optional) toasted pecans

Instructions

1. 1Cut the angel food cake into thick 1-inch slices. If the cake is very fresh and soft, chill it briefly so the slices hold their shape better for toasting.
2. 2Melt half the butter in a large nonstick skillet or griddle over medium heat. Working in batches if needed, toast the cake slices for 2 to 3 minutes per side until golden brown and lightly crisp on the outside while remaining spongy inside.
3. 3Transfer the toasted slices to a wire rack or warm plates so they stay crisp. Wipe the skillet clean if any crumbs remain.
4. 4In the same skillet over medium heat, melt the remaining butter. Stir in the brown sugar and cinnamon until the sugar dissolves and the mixture begins to bubble gently.
5. 5Slowly pour in the heavy cream while whisking constantly. Bring to a gentle simmer and cook for 2 to 3 minutes until the caramel thickens enough to coat the back of a spoon.
6. 6Remove from heat and stir in the vanilla and sea salt. The caramel should be glossy, pourable, and deeply fragrant.
7. 7Arrange two toasted cake slices on each plate. Generously drizzle the warm caramel over the tops so it seeps into the toasted edges and airy holes.
8. 8Scatter chopped toasted pecans over the caramel if using. Serve immediately while the contrast of warm caramel and lightly crisp cake is perfect.