Salted Caramel Kentucky Butter Cake

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IngredientsCake:

  • 3 cups all-purpose flour
  • 2 cups white sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tarar
  • 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

Butter Sauce:

  • ¾ cup white sugar
  • ⅓ cup butter
  • 3 tablespoons caramel coffee creamer
  • 2 teaspoons vanilla extract

Salted Caramel, for topping (makes 1.5 cups OR use store-bought):

  • 1 cup sugar
  • ¼ cup water
  • ¾ cup heavy cream
  • 3½ tablespoons unsalted butter
  • 1 teaspoon sea salt or kosher salt

Instructions

  1. Preheat oven to 325 degrees F. Grease and flour a 10 inch bundt cake pan
  2. In a large bowl, whisk together the flour, 2 cups sugar, salt, cream of tartar, baking powder and baking soda.
  3. In the bowl of a stand mixeror 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.
  4. Pour batter into prepared Bundt pan.
  5. Bake in preheated oven for 50-55 minutes, or until a wooden toothpick inserted into center of cake comes out clean.
  6. 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).
  7. Slowly pour the butter sauce over cake making sure it gets in all of the holes. Let cake cool completely before removing from pan.
  8. Running a knife along the edges first helps the cake come out cleanly.

Butter Sauce:

  1. In a saucepan combine the 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.

Salted Caramel (if making homemade):

  1. In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves.
  2. 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.
  3. 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!