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SALTED CARAMEL KENTUCKY BUTTER CAKE

Elements

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 espresso creamer (I used Worldwide Delight Merely Pure) (can substitute Buttermilk however miss the cream of tartar)
1 cup unsalted butter, room temperature
2 teaspoons vanilla extract
4 massive eggs, room temperature
Butter Sauce:
¾ cup white sugar
⅓ cup butter
3 tablespoons caramel espresso creamer
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

Directions

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Cake:
Preheat oven to 325 levels F. Grease and flour a ten inch Bundt cake pan.
In a big bowl, whisk collectively the flour, 2 cups sugar, salt, cream of tartar, baking powder and baking soda.
Within the bowl of a stand mixer or with a hand mixer, mix in (that means, into the DRY combination) the espresso creamer, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium pace.
Pour batter into ready Bundt pan.
Bake in preheated oven for 50-55 minutes, or till a wood toothpick inserted into middle of cake comes out clear.
Prick holes within the cake whereas it’s nonetheless heat (I take advantage of the deal with of a wood spoon – nothing too large – may use a wood skewer).
Slowly pour the butter sauce over cake ensuring it will get in all the holes. Let cake cool fully earlier than eradicating from pan.
Working a knife alongside the perimeters first helps the cake come out cleanly.
Butter Sauce:
In a saucepan mix the ¾ cups sugar, ⅓ cup butter, 2 teaspoons vanilla, and the espresso creamer. Prepare dinner over medium warmth, till totally melted and mixed, however don’t the combination boil.
Salted Caramel (if making home made):
In a heavy-bottomed saucepan, mix the sugar and water over medium-low warmth till the sugar dissolves.
Enhance the warmth to medium-high and produce to a boil, with out stirring. If needed, use a moist pastry brush to clean down any crystals on the aspect of the pan. Boil till the syrup is a deep amber colour, about 6-8 minutes.
Take away the sugar from the warmth and thoroughly whisk within the heavy cream. The combination will bubble. Stir within the unsalted butter, and salt. Switch the caramel to a dish and funky. Drizzle/pour over the cake. You might have some leftover – use it over ice cream!

See also  Pecan Pie Cheesecake
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