- 1 1/3 cups all-purpose flour
- 1/2 cup caramel spread
- 3/4 cup sugar
- 1 egg
- 2 tablespoons milk
- 1/2 cup coarsely chopped walnuts
- 1/2 cup oil
- 1/4 teaspoon nutmeg
- 1/4 teaspoon baking powder
- 1 teaspoon vanilla extract
- zest of 1 orange
- pinch of salt
Preheat oven to 350°F. Line a 9 X 6 inch baking dish with parchment paper with overhanging edges to make it easier to lift. Lightly grease the bottom and sides with cooking spray and set aside.
In a bowl, whisk together the flour, baking powder, nutmeg, and salt until combined. Set aside.
In another medium bowl, whisk together the egg, sugar, oil and vanilla extract until well combined, about 2 minutes.
Add in the flour mixture and stir until completely combined (don not over mix). Add the orange zest, milk and walnuts, and mix.
Pour the cake batter into the prepared baking dish, smoothing lightly with a spatula.
Drop spoonful of the caramel spread over the top.
Lightly swirl with a knife.
Bake for 40-45 minutes or until edges are golden brown.
Cool completely before cutting. Store in an airtight container in the refrigerator.