Salted caramel Kentucky butter cake


°3 cups all-purpose flour
°2 cups white sugar
°1 teaspoon of 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 omit cream of tartar)
°1 c unsalted butter
°2 tsp vanilla extract
°4 large eggs, room temperature
+butter sauce:
°¾ cup white sugar
°⅓ cup butter
°3 tablespoons of caramel coffee cream
°2 teaspoons vanilla extract
°Salted caramel, for garnish (makes 1.5 cups OR using store-bought):
°1 c of sugar
°¼ c of water
°¾ c heavy cream
°3½ tsp butter
°1 teaspoon sea salt or kosher salt


Preheat oven 325 degrees F. Greased & flour a 10-inch Bundt cake pan.
In a large bowl, whisk together 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, stir (i.e. into the DRY mixture) the coffee cream, 1 cup butter, 2 teaspoons vanilla and 4 eggs. Beat 3 min at speed.
Pour the batter into the prepared Bundt pan.
Bake in preheated oven for 50 to 55 minutes or until a wooden toothpick inserted in the center of the cake comes out clean.
Poke holes in the cake while it's still warm (I use the handle of a wooden spoon - nothing too big - I can also use a wooden skewer).
 pour butter sauce on cake, making sure it gets to all the holes. Let the cake cool completely before removing it from the pan.
Running a knife along edges first help cake come out cleanly.
+butter sauce:
In saucepan, combine ¾ cups sugar, ⅓ cup of butter, 2 tsp vanilla also coffee cream. Cook over medium heat, until completely melted and combined, but do not boil the mixture.
Salted caramel (if homemade):
In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves.
Increased heat to medium-high and bring to  boil, without stir. If necessary, use a damp pastry brush to wash the crystals from the side of the pan. Boil until the syrup is a dark amber color, about 6-8 minutes.

Remove the sugar from the heat and gently fold in the heavy cream. The mixture will bubble. Add the unsalted butter and salt. Transfering caramel to a dish also let cool. Drizzle/pour over cake. You might have some left over - use it on ice cream!

Enjoy !