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.

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.

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!