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 alternative Buttermilk however go away 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 ranges F. Grease and flour a 10 inch Bundt cake pan.
In a giant 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, combination 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 wood toothpick inserted into middle of cake comes out clean.
Prick holes in the cake whilst it is nevertheless heat (I use the deal with of a wood spoon – nothing too massive – 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 totally earlier than casting off from pan.
Running a knife alongside the edges first helps the cake come out cleanly.
Butter Sauce:
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