Salted Caramel Kentucky Butter Cake
Description
This is an irresistible Bundt cake that can be served as a dessert or even at breakfast with a nice cup of coffee. And why not, since it is made with a caramel coffee creamer, which makes is super moist and gives it a nice consistency. Surprisingly, it ev
Ingredients
Cake:
3 c. all-purpose flour
2 c. white sugar
1 t. salt
1 t. baking powder
½ t. baking soda
½ t. cream of tartar
1 c. caramel coffee creamer, like International Delight Simply Pure (can substitute Buttermilk but leave out the cream of tartar)
1 c. unsalted butter, at room temperature
2 t. vanilla extract
4 large eggs, at room temperature
Butter Sauce:
¾ c. white sugar
⅓ cup butter
3 T. caramel coffee creamer (like International Delight Simply Pure)
2 t. vanilla extract
Salted Caramel, for topping (makes 1 1/2 c. or use store-bought):
1 c. sugar
¼ c. water
¾ c. heavy cream
3½ T. unsalted butter
1 t. sea or kosher salt
Directions
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Cake:
Preheat oven to 325 degrees. Grease and flour a 10 inch Bundt cake pan.
In a large bowl, whisk together flour, sugar, salt, cream of tartar, baking powder and baking soda.
In the bowl of a stand mixer or with a hand mixer, blend into the DRY mixture, the coffee creamer, unsalted butter, vanilla and eggs; beat for 3 minutes at medium speed. Pour batter into prepared Bundt pan.
Bake for 50-55 minutes, or until a wooden toothpick inserted into center of cake comes out clean.
Using the handle of a wooden spoon or a wooden skewer, prick holes in the cake while it's still warm. Slowly pour the butter sauce over cake getting it in all of the holes.
Let cake cool completely before removing from pan. To get the cake to come out cleanly,run a knife along the edges first.
Butter Sauce:
In a saucepan, combine the remaining ¾ c. sugar, ⅓ c. butter, 2 t. vanilla and the coffee creamer; cook over medium heat, until fully melted and combined, but DON'T let the mixture boil.
Salted Caramel:
In a heavy-bottomed saucepan, combine sugar and water over medium-low heat until sugar dissolves.
Increase heat to medium-high; bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 6-8 minutes.
Remove the sugar from the heat; carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter and salt. Transfer the caramel to a dish; cool. Drizzle or pour over the cake. There may be some left over to use on ice cream, if desired.
12 servings.