Salted Caramel Kentucky Butter Cake

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Cream of tartar
  • 1 tsp Salt
  • 1 tsp Sea salt or kosher salt
  • 1 cup Sugar
  • 4 tsp Vanilla
  • 2 3/4 cups White sugar

• Drinks

  • 1 3/16 cup Caramel coffee creamer

• Dairy

  • 1 1/4 cup Butter, unsalted
  • 1/3 cup Butter
  • 3/4 cup Heavy cream

• Liquids

  • 1/4 cup Water

Found on wishesndishes.com

Description

Ingredients

• 3 cups all-purpose flour
• 2 cups white sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cream of tartar
• 1 cup caramel coffee creamer (I used International Delight Simply Pure) (can substitute Buttermilk but leave out the cream of tartar)
• 1 cup unsalted butter, room temperature
• 2 teaspoons vanilla extract
• 4 large eggs, room temperature
• ¾ cup white sugar
• ⅓ cup butter
• 3 tablespoons caramel coffee creamer ((I used International Delight Simply Pure)
• 2 teaspoons vanilla extract
• 1 cup sugar
• ¼ cup water
• ¾ cup heavy cream
• 3½ tablespoons unsalted butter
• 1 teaspoon sea salt or kosher salt

Directions

• Preheat oven to 325 degrees F. Grease and flour a 10 inch Bundt cake pan.
• In a large bowl, whisk together the flour, 2 cups sugar, salt, cream of tartar, baking powder and baking soda.
• In the bowl of a stand mixer or with a hand mixer, blend in (meaning, into the DRY mixture) the coffee creamer, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed.
• Pour batter into prepared Bundt pan.
• Bake in preheated oven for 50-55 minutes, or until a wooden toothpick inserted into center of cake comes out clean.
• Prick holes in the cake while it is still warm (I use the handle of a wooden spoon - nothing too huge - can also use a wooden skewer). Slowly pour the butter sauce over cake making sure it gets in all of the holes. Let cake cool completely before removing from pan. Running a knife along the edges first helps the cake come out cleanly.
• In a saucepan combine the remaining ¾ cups sugar, ⅓ cup butter, 2 teaspoons vanilla, and the coffee creamer. Cook over medium heat, until fully melted and combined, but do not the mixture boil.
• In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves.
• Increase the heat to medium-high and 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 and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool. Drizzle/pour over the cake. You may have some leftover - use it over ice cream!