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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 , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Momma Kat


3 cup all-purpose flour
2 cups white sugar
1 tsp. salt
1 tsp. baking powder
tsp. baking soda
tsp. cream of tartar
1 cup caramel coffee creamer (can substitute Buttermilk but leave out the cream of tartar)
1 cup unsalted butter, room temperature
2 tsp. vanilla extract
4 large eggs, room temperature

Butter Sauce:
cup white sugar
⅓ cup butter
3 Tblsp. caramel coffee creamer ((I used International Delight Simply Pure)
2 tsp. vanilla extract

Salted Caramel, for topping (makes 1.5 cups OR use store-bought):
1 cup sugar
cup water
cup heavy cream
3 Tblsp. unsalted butter
1 tsp. sea salt or kosher salt

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 tsps. 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 cup sugar, ⅓ cup butter, 2 tsps 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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