The morning sun peers through your window, and the fragrance of freshly brewed coffee wafts through the air. As you reach for that comforting cup, a slice of cake beckons – and not just any cake. Enter the world of the delightful Salted Caramel Kentucky Butter Cake.
A Love Affair with Bundt Cakes
For the uninitiated, bundt cakes are a visual delight. Their intricate design and delectable appearance make them the show-stoppers of every table. Think of the richness of the Hot Chocolate Coffee Rum Cake. If you’ve never tried one, you’re missing out on a slice of heaven. The simple joy of creating and enjoying bundt cakes is unparalleled, and every variation I’ve experimented with has only added to my baking tales, fetching admiration and joyous smiles.
Kentucky’s Best Kept Secret
The Salted Caramel Kentucky Butter Cake is the stuff dreams are made of. I’ve made it multiple times, tweaking a little here and there, and the reaction has always been unanimous – a chorus of ‘more, please!’ What’s so special about it? The taste, for one. And, interestingly, the magic intensifies with time. Unlike most cakes that are best enjoyed fresh, this beauty blossoms as the hours tick by, ensuring that the slice you enjoy the next day might just be better than the first.
The Perfect Breakfast Indulgence
Let’s address the cake in the room: Cake for breakfast? With the Salted Caramel Kentucky Butter Cake, it’s not only a possibility; it’s a delightful reality! Imagine sipping your morning coffee flavored with International Delight Simply Pure Caramel coffee creamer, and pairing it with a slice of this cake that has the very same creamer baked into it. Match made in heaven, right?
This little morning luxury helps make even the dreariest mornings brighter. And occasionally, treating ourselves with a slice is just the push we need to embrace the day ahead.
Simply Pure Creamers – A Revelation
Speaking of International Delight’s Simply Pure coffee creamers, they’re the game-changers in the world of morning beverages. Not only are they available in delectable flavors like caramel, hazelnut, and vanilla, but they also boast of an impressively clean label. Composed of merely five wholesome ingredients – real milk, cream, and cane sugar – they elevate the morning coffee experience to new levels.
These creamers have more than one trick up their sleeves. Their thick consistency makes them an excellent substitute for liquids in baking, bestowing upon baked goods an unparalleled moisture and texture. If you loved the Caramel Macchiato Banana Bread or have an inclination to explore the flavors of the hazelnut, these creamers will be your best baking allies.
Before I sign off, here’s a seasonal delight for you: The Salted Caramel Apple Cheesecake Bars, a perfect treat for the fall. And if you’re still in the mood for more caramel goodness, give the Salted Caramel Pumpkin Cake from my friend Lyuba a try. Trust me; these will make your taste buds dance with joy.
Remember, life’s short. Eat the cake (preferably for breakfast)!
Salted Caramel Kentucky Butter Cake
For the Cake:
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
- 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!