It was Courtney’s birthday last week and she requested a Salted Caramel Cake and here is the result which was so dense and delicious!

cake

3 cups flour

2 cups sugar

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon cream of tartar

1 cup caramel coffee creamer

1 cup butter, softened

2 teaspoons vanilla

4 eggs

butter sauce

3/4 cup sugar

1/3 cup butter

3 tablespoons caramel coffee creamer

2 teaspoons vanilla

salted caramel topping (or can use store bought)

1 cup sugar

1/4 cup water

3/4 cup heavy cream

3 1/2 tablespoons butter

1 teaspoon sea salt or kosher salt

1  For the cake, preheat oven to 325.  Spray a 10″ bundt pan with Pam for baking, the kind with flour in it.

2  In your mixer bowl, combine flour, sugar, salt, baking powder, baking soda and cream of tartar and mix to combine.

3  Blend into dry ingredients the coffee creamer, butter, vanilla and eggs.  Beat for 3 minutes on medium.  Pour batter into bundt pan.

4  Bake for 50 – 60 minutes until toothpick inserted in center comes out clean.

5  For the butter sauce, in a saucepan combine sugar, butter, coffee creamer and vanilla and cook over medium heat until fully melted and combined but do not bring to a boil.

6  When cake comes out of oven, prick holes all over the top with wooden spoon being careful not to poke too close to edges of cake.  Pour the butter sauce over the top making sure to fill all the holes.  Let cake cool 15 – 20 minutes before inverting onto serving platter.

7  For the salted caramel topping, in a saucepan combine sugar and water and cook over medium low heat until sugar dissolves then increase heat to medium high and bring to a boil without stirring for 6 – 8 minutes until mixture is a deep amber color.

8  Remove sugar from heat and carefully whisk in cream then stir in butter and salt until melted and combined.  Pour into a serving dish and let cool.  Drizzle over cake or over individual cake slices.

recipe from Wishes and Dishes