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

Steps

1. Cake:
2. Preheat oven to 325 degrees. Grease and flour a 10 inch Bundt cake pan.
3. In a large bowl, whisk together flour, sugar, salt, cream of tartar, baking powder and baking soda.