SALTED CARAMEL KENTUCKY BUTTER CAKE

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Introduction

Indulge your senses with the divine combination of rich caramel, robust espresso, and moist cake in this heavenly Caramel Espresso Bundt Cake recipe. Perfect for any occasion, whether it’s a special celebration or a simple gathering with loved ones, this decadent dessert is sure to impress. With a moist and tender crumb, a buttery caramel sauce, and a hint of salted caramel on top, every bite is a taste of pure bliss. Follow along for step-by-step instructions on how to create this irresistible treat that will leave everyone craving for more.

 

 

Ingredients

For the Cake:

  • 3 cups all-purpose flour
  • 2 cups white sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1 cup caramel espresso creamer (or substitute with buttermilk)
  • 1 cup unsalted butter, room temperature
  • 2 teaspoons vanilla extract
  • 4 large eggs, room temperature

For the Butter Sauce:

  • 3/4 cup white sugar
  • 1/3 cup butter
  • 3 tablespoons caramel espresso creamer
  • 2 teaspoons vanilla extract

For the Salted Caramel (optional, for topping):

  • 1 cup sugar
  • 1/4 cup water
  • 3/4 cup heavy cream
  • 3 1/2 tablespoons unsalted butter
  • 1 teaspoon sea salt or kosher salt

Directions

For the Cake:

  1. Preheat Oven: Preheat your oven to 325°F. Grease and flour a 10-inch Bundt cake pan.
  2. Prepare Dry Ingredients: In a large bowl, whisk together the flour, 2 cups sugar, salt, cream of tartar, baking powder, and baking soda.
  3. Mix Wet Ingredients: In the bowl of a stand mixer or with a hand mixer, combine the espresso creamer, 1 cup butter, 2 teaspoons vanilla, and eggs into the dry mixture. Beat for 3 minutes at medium speed.
  4. Bake Cake: Pour the batter into the prepared Bundt pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
  5. Add Butter Sauce: While the cake is still warm, prick holes in it using the handle of a wooden spoon. Slowly pour the butter sauce over the cake, ensuring it seeps into all the holes. Let the cake cool completely before removing it from the pan.

For the Butter Sauce:

  1. Combine Ingredients: In a saucepan, combine the sugar, butter, vanilla, and espresso creamer. Cook over medium heat until fully melted and combined, but do not let the mixture boil.

For the Salted Caramel (optional):

  1. Prepare Caramel: In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat to medium-high and boil until the syrup turns a deep amber color.
  2. Add Cream and Butter: Remove the sugar from the heat and carefully whisk in the heavy cream. Stir in the unsalted butter and salt until smooth.
  3. Cool and Drizzle: Allow the caramel to cool slightly before drizzling it over the cake. Any leftover caramel can be saved for other desserts or enjoyed over ice cream.
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Tips for Success

  • Room Temperature Ingredients: Ensure that your eggs and butter are at room temperature before using them in the cake batter for the best results.
  • Proper Bundt Pan Preparation: Grease and flour your Bundt pan generously to prevent the cake from sticking.
  • Even Distribution of Sauce: When pouring the butter sauce over the warm cake, make sure to distribute it evenly to ensure that every bite is infused with flavor.
  • Customize with Salted Caramel: For an extra indulgent touch, top your cake with homemade salted caramel for added sweetness and depth of flavor.

FAQs (Frequently Asked Questions)

  1. Can I use buttermilk instead of caramel espresso creamer?
  • Yes, you can substitute buttermilk for the caramel espresso creamer in this recipe. However, you may want to omit the cream of tartar if using buttermilk.
  1. How should I store leftover cake?
  • Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also freeze slices of cake individually for longer storage.
  1. Can I make this cake in advance?
  • Yes, you can make the cake ahead of time and store it in the refrigerator for up to 3 days. Warm it slightly before serving for the best taste and texture.
  1. What can I use instead of homemade salted caramel?
  • If you don’t have time to make homemade salted caramel, you can use store-bought caramel sauce as a convenient alternative.
  1. Can I double the recipe to make a larger cake?
  • Yes, you can double the ingredients to make a larger cake. Simply adjust the baking time accordingly and keep an eye on the cake to ensure it bakes evenly.

With these tips and answers to frequently asked questions, you’ll be well-equipped to create a delicious Caramel Espresso Bundt Cake that will delight your taste buds and impress your guests. Enjoy every decadent bite of this irresistible dessert!

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