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Salted Caramel Kentucky Butter Cake Recipe

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This recipe for Salted Caramel Kentucky Butter Cake, by , is from Alicia's Favorite Desserts, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Alicia Capece-Joos

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
1 teaspoon baking powder
teaspoon baking soda
teaspoon cream of tartar
1 cup caramel coffee creamer
1 cup unsalted butter, room temperature
2 teaspoons vanilla extract
4 large eggs, room temperature

Butter Sauce:
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
cup water
cup heavy cream
3 tablespoons unsalted butter
1 teaspoon sea salt or kosher salt

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 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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