Ingredients: |
Ingredients: Cake: 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
Butter Sauce: ¾ cup white sugar ⅓ cup butter 3 tablespoons caramel coffee creamer ((I used International Delight Simply Pure) 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
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Directions: |
Directions:Cake: 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). 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. Butter Sauce: 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. Salted Caramel (if making homemade): 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!
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