Salted Caramel Kentucky Butter Cake
Ingredients:
For the Cake:
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon salt
1 teaspoon baking powder
teaspoon baking soda
teaspoon cream of tartar omit if using buttermilk
1 cup caramel-flavored coffee creamer or buttermilk
1 cup unsalted butter, softened
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
For the Caramel Butter Drizzle:
cup granulated sugar
cup unsalted butter
3 tablespoons caramel-flavored coffee creamer
2 teaspoons pure vanilla extract
For the Homemade Salted Caramel Topping optional:
1 cup granulated sugar
cup water
cup heavy cream
3 tablespoons unsalted butter
1 teaspoon kosher or sea salt
Directions:
Prepare the Oven and Pan:
Preheat your oven to 325F 165C.
Grease and flour a 10-inch Bundt cake pan thoroughly to prevent sticking.
Mix Dry Ingredients:
In a large mixing bowl, sift together the flour, 2 cups of granulated sugar, salt, baking powder, baking soda, and cream of tartar if using.
Combine Wet Ingredients:
In a separate bowl, cream together the softened butter, caramel-flavored coffee creamer or buttermilk, vanilla extract, and eggs until smooth.
Combine Wet and Dry Mixtures:
Gradually add the wet mixture to the dry ingredients, mixing on medium speed for about 3 minutes until the batter is smooth and well combined.
Bake the Cake:
Pour the batter into the prepared Bundt pan.
Bake in the preheated oven for 5055 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Caramel Butter Drizzle:
In a saucepan over medium heat, combine cup granulated sugar, cup unsalted butter, 3 tablespoons caramel-flavored coffee creamer, and 2 teaspoons vanilla extract.
Stir continuously until the mixture is smooth and the sugar has dissolved. Do not let it boil.
Apply the Drizzle:
Once the cake is done, remove it from the oven and, while still warm, use a skewer to poke holes all over the top.
Slowly pour the caramel butter drizzle over the cake, allowing it to seep into the holes.
Let the cake cool completely in the pan before inverting it onto a serving plate.
Optional Homemade Salted Caramel Topping:
In a deep saucepan, combine 1 cup granulated sugar and cup water over medium heat.
Stir until the sugar dissolves, then increase the heat and let it boil without stirring until it turns a deep amber color about 68 minutes.
Remove from heat and carefully whisk in cup heavy cream it will bubble vigorously.
Stir in 3 tablespoons unsalted butter and 1 teaspoon kosher or sea salt until smooth.
Allow to cool slightly before drizzling over the cooled cake.
Nutritional Information:
Prep Time: 30 minutes Cooking Time: 55 minutes Total Time: 1 hour 25 minutes
Kcal: Approximately 450 kcal per serving
Servings: 12 slices
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