Ingredients
For the Cake:
- 3 cups flour
- 2 cups granulated sugar
- 1 tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cream of tartar Skip if using Buttermilk
- 1 cup caramel-flavored coffee creamer Alternatively, Buttermilk
- 1 cup butter softened
- 2 tsp pure vanilla essence
- 4 eggs at room temperature
Caramel Butter Drizzle:
- ¾ cup granulated sugar
- ⅓ cup butter
- 3 tbsp caramel-flavored coffee creamer
- 2 tsp pure vanilla essence
Homemade Salted Caramel Topping (Optional, else buy ready-made):
- 1 cup sugar
- ¼ cup water
- ¾ cup rich cream
- 3½ tbsp butter
- 1 tsp kosher or sea salt
Instructions
Cake:
-
Set your oven to warm at 325°F. Brush and flour a 10-inch Bundt cake tin.
-
In a sizable mixing bowl, sift together flour, 2 cups sugar, salt, cream of tartar, baking powder, and baking soda.
-
In another bowl, cream together the coffee creamer, butter, vanilla essence, and eggs. Now, gradually blend this creamy mixture into the flour mixture, beating at a medium pace for 3 minutes.
-
Transfer this batter to the Bundt tin.
-
Place the tin in the oven for about 50-55 minutes or until an inserted skewer comes out clean.
-
With the cake still warm, gently pierce the surface using a thin wooden rod, like a skewer or spoon handle.
-
Drizzle the caramel butter sauce evenly, letting it permeate into the cake. Allow the cake to cool thoroughly before attempting to remove it. A gentle run of a knife around the edges will ensure a neat removal.
Caramel Butter Drizzle:
-
In a pot, mix together sugar, butter, vanilla essence, and coffee creamer. Heat on a medium flame until the ingredients meld together into a smooth sauce. Avoid letting it boil.
Homemade Salted Caramel Topping:
-
Use a deep saucepan to dissolve the sugar in water over medium heat.
-
Increase the flame and let the mixture come to a boil. Refrain from stirring, but brush down any sugar crystals if needed. Continue until the mixture achieves a deep amber shade, which should take around 6-8 minutes.
-
Off the flame, cautiously blend in the cream followed by the butter and salt. Stir well.
-
Allow the caramel to cool down in a separate dish. Once cooled, generously drizzle over the cake. Save any extra for a delightful ice cream topping!