Ingredients
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 International Delight Simply Pure) (can replacement Buttermilk however depart out the cream of tartar)
1 cup unsalted butter, room temperature
2 teaspoons vanilla extract
4 giant 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
Instructions
Cake:
Preheat oven to 325 levels F. Grease and flour a 10 inch Bundt cake pan.
In a massive bowl, whisk collectively the flour, two cups sugar, salt, cream of tartar, baking powder and baking soda.
In the bowl of a stand mixer or with a hand mixer, combo in (meaning, into the DRY mixture) the espresso creamer, 1 cup of butter, two teaspoons of vanilla and four eggs. Beat for three minutes at medium speed.
Pour batter into organized Bundt pan.
Bake in preheated oven for 50-55 minutes, or till a timber toothpick inserted into core of cake comes out clean.
Prick holes in the cake whilst it is nonetheless heat (I use the take care of of a timber spoon – nothing too large – can additionally use a wood skewer).
Slowly pour the butter sauce over cake making positive it receives in all of the holes. Let cake cool definitely earlier than eliminating from pan.
Running a knife along the edges first helps the cake come out cleanly.
Butter Sauce:
In a saucepan mix the ¾ cups sugar, ⅓ cup butter, two teaspoons vanilla, and the espresso creamer. Cook over medium heat, till utterly melted and combined, however do now not the combination boil.
Salted Caramel (if making homemade):
In a heavy-bottomed saucepan, mix the sugar and water over medium-low warmth till the sugar dissolves.
Increase the warmth to medium-high and carry to a boil, except stirring. If necessary, use a moist pastry brush to wash down any crystals on the aspect of the pan. Boil till the syrup is a deep amber color, about 6-8 minutes.
Remove the sugar from the warmness and cautiously whisk in the heavy cream. The combination will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool. Drizzle/pour over the cake. You might also have some leftover – use it over ice cream!
