It was fantastic in every way. And also not very difficult to make. I did mess my caramel up just a smidgeon so that it was a bit grainy, and the cake was still fantastic. In fact, the crunchy, delicious sugar didn't hurt it at all, and might have even made it better.
This cake uses a flavored creamer instead of milk. In the original recipe, it used an all-natural creamer with real milk and cream and stuff. That seemed positively righteous, and I intended to do the same thing. But then I accidentally bought the regular old fake kind of creamer. And it was still delicious.
So make this. I bet you can even mix up creamer flavors and toppings if you want. The possibilities....
Caramel Kentucky Butter Cake
adapted from Wishes and Dishes (how birthday appropriate)
Prep time: 30 minutes for cake and caramel
Cook time: 50 minutes
flour: .45, sugar: .55, creamer: 1.00, butter: 2.00, eggs: .40, vanilla: .35, cream: .75
3 C all-purpose flour
2 C white sugar
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cream of tartar
1 C caramel coffee creamer (I used International Delight brand; they also make a "Pure" version with whole foodsy ingredients)
1 C butter (in somewhat melty state)
2 tsp vanilla
4 large eggs
3/4 C white sugar
1/3 C butter
3 Tbsp caramel coffee creamer
2 tsp vanilla extract
Caramel (for topping):
1 C sugar
3/4 C heavy cream (warmed)
3 1/2 Tbsp butter
1 tsp vanilla
crunchy salt to taste (about 1 tsp)
Preheat oven to 325. Grease a 10-inch (standard) bundt pan--like, grease the heck out of it with a spray on grease. Nothing else works quite as well.
In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, and cream of tartar.
To this add coffee creamer, butter, vanilla, and eggs, beating after each addition.
(See, you're done with the cake. Wasn't that ridiculously easy?)
Pour into your extremely well-greased bundt pan. Bake for 50-60 minutes or until a fork inserted comes out clean or with a few moist crumbs.
When it comes out of the oven, let it sit, and prepare the butter sauce:
Combine sugar, butter, caramel creamer. Heat until the sugar is dissolved (this is where mine got a little messed up; my sugar didn't completely dissolve), but don't let it boil (although life would probably go on if you did--probably). Take off heat and whisk in the vanilla.
Poke holes into the cake while it's still in the bundt pan. Then pour this beautiful butter sauce all over it, nice and slow, getting the sauce into the holes.
Now you're going to let the cake cool (or mostly cool) in the pan. I know you're afraid because it's always hard to get cakes out after they cool, especially bundt cakes. But I promise you that this worked for me, so it will work for you too.
When it's cool, turn it over on your serving platter.
Now you can make the caramel, which is always a pain in the butt, but worth it because homemade caramel is the best.
Add sugar to a large skillet. Let it get hot and melt, stirring occasionally. It might form some pesty chunks, but that's okay. Eventually it will turn a dark amber color. When it does, add cream and butter. Whisk in. There may be a few hard masses that don't dissolve. That's okay. Just remove them with a spoon.
Let your caramel cool somewhat and then pour or spoon it over your cake. I then sprinkled it with chunky sea salt.
I also made a chocolate ganache (1 C chocolate chips, 1/2 C cream, melt in microwave and stir), but it's not pictured here because it was ugly (but delicious, but ugly, but unnecessary, but still delicious).