Rabu, 24 Juli 2019
Salted caramel kentucky butter cake is a home made wet and buttery cake recipe with an irresistible caramel butter sauce this is wealthy, addictive, scrumptious, and soaks right into the cake!this salted caramel kentucky butter cake is a recipe you’re approximately to fall in love with – agree with me in this one, guys. i really like bundt cake recipes like this warm chocolate espresso rum cake due to the fact they simply look so fancy and presentable!
This cake is exceptional when eaten inside the morning (you presently have an excuse to devour cake for breakfast) with that morning cup of espresso. most cakes i'd experience are not appropriate for breakfast, however this one has worldwide pride truly natural caramel espresso creamer baked right into it, and my morning coffee has the equal espresso creamer in it, so why not?! they belong together.
I’m super enthusiastic about their new line of easy label truly pure espresso creamers and that i notion you would like to hear approximately them. they no longer best are available in my preferred caramel flavor, but additionally hazelnut and vanilla.
They're all made with just five easy components together with actual milk, cream, and cane sugar! it’s a brand new way to assist enjoy the espresso you love every morning as you could sense precise about the creamer you’re putting in it.
The use of creamers is fun due to the fact you can transfer up the flavor as a result depending on what you want your cake to flavor like. i used the caramel variety for this salted caramel kentucky butter cake however i may additionally have to make a hazelnut model within the near future! you furthermore mght need to try my salted caramel apple cheesecake bars. i like those bars for fall! i’m also loving this salted caramel pumpkin cake from my pal lyuba.
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 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
Butter Sauce:
- ¾ cup white sugar
- ⅓ cup butter
- 3 tablespoons caramel coffee 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 degrees F. Grease and flour a 10 inch Bundt cake pan.
- In a large bowl, whisk together the 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, 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.
- Pour batter into prepared Bundt pan.
- Bake in preheated oven for 50-55 minutes, or until a wooden toothpick inserted into center of cake comes out clean.
- Prick holes in the cake while it is still warm (I use the handle of a wooden spoon - nothing too huge - can also use a wooden skewer).
- 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:
- In a saucepan combine the ¾ cups sugar, ⅓ cup butter, 2 teaspoons vanilla, and the coffee creamer. Cook over medium heat, until fully melted and combined, but do not the mixture boil.
Salted Caramel (if making homemade):
- In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves.
- 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. Boil until the syrup is a deep amber color, about 6-8 minutes.
- Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool. Drizzle/pour over the cake. You may have some leftover - use it over ice cream!