This is actually a pretty nice cake, and one of the few recently that I've made from scratch. The batter makes 3 9-inch round layers, so I ended up having to run down to Fante's to get another cake pan. (The pan is actually much better than the ones I've been using, which are from Ikea. I think I'll just buy 2 more next time I'm in South Philly).
The caramel is extremely sweet, but the cake itself is much less so, and it has ground almonds in it to boot, which add a slightly bitter quality which really balances out the caramel quite nicely.