Salted Caramel Kentucky Butter Cake | Wishes and Dishes

By emp1438

Ingredients

• Butter Sauce:
• 3 cups all-purpose flour
• 2 cups white sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 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
• 3/4 cup white sugar
• 1/3 cup butter
• 3 tablespoons caramel coffee creamer ((I used International Delight Simply Pure)
• 2 teaspoons vanilla extract
• Caramel Sauce:
• 1 cup sugar
• 1/4 cup water
• 3/4 cup heavy cream
• 3 1/2 tablespoons unsalted butter
• 1 teaspoon sea salt or kosher salt

Details

Servings 12
Preparation time 30mins
Cooking time 85mins
Adapted from wishesndishes.com

Preparation

Step 1

Instructions Cake:

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 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.


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). 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:
1. In a saucepan combine the remaining ¾ cups sugar, ⅓ cup butter, 2 teaspoons vanilla, and the coffee creamer.

2.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.

3. Boil until the syrup is a deep amber color, about 6-8 minutes.


4. Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble.

5. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.

6. Drizzle/pour over the cake. You may have some leftover - use it over ice cream!