Salted Caramel Kentucky Butter Cake

Step 1: Prepare the Batter

1. Preheat your oven to 325°F (165°C).

2. Grease and flour a 10-inch Bundt pan.

3. In a large bowl, sift together the flour, sugar, salt, cream of tartar, baking powder, and baking soda.

4. In another bowl, beat the coffee creamer (or buttermilk), softened butter, vanilla, and eggs until creamy.

5. Gradually blend the wet mixture into the dry ingredients. Beat on medium speed for 3 minutes until smooth.

Step 2: Bake

• Pour the batter into the prepared Bundt pan.

• Bake for 50–55 minutes, or until a skewer inserted into the center comes out clean.

Step 3: Make the Caramel Butter Drizzle

1. In a saucepan, combine the sugar, butter, coffee creamer, and vanilla.

2. Heat over medium until everything melts into a smooth sauce. (Do not boil.)

Step 4: Soak the Cake

1. While the cake is still warm, poke holes across the surface using a thin skewer.

2. Slowly pour the warm caramel butter drizzle over the cake, allowing it to soak in.

3. Let the cake cool completely before removing it from the pan.

Step 5: Make the Salted Caramel Topping (Optional)

1. In a deep saucepan, combine the sugar and water over medium heat until dissolved.

2. Increase the heat and boil without stirring until the syrup turns a deep amber color (about 6–8 minutes).

3. Remove from heat and carefully whisk in the cream, followed by the butter and salt.

4. Stir until smooth, transfer to a bowl, and let cool.

5. Drizzle generously over the cake before serving.