*ingredients
+cake:
°3 cups of all-purpose flour
°2 cups of white sugar
°1 teaspoon of salt
°1 teaspoon baking powder
°Half a teaspoon of baking soda
°½ teaspoon cream of tartar
°1 cup caramel coffee creamer (I used International Delight Simply Pure) (can substitute for milk but leave out the cream of tartar)
°1 c unsalted butter, room temperature
°2 tsp of vanilla extract
°4 large eggs, at room temperature
°Butter sauce:
°Half a cup of white sugar
°Half a cup of butter
°3 tablespoons of caramel coffee creamer
°Salted caramel, for garnish (makes 1 1/2 cups or store-bought):
°1 cup of sugar
°Half a cup of water
°Half a cup of heavy cream
°3½ tablespoons of unsalted butter
°1 teaspoon sea salt or kosher salt
*directions
cake:
Preheat oven 325 degrees F. Grease a 10-inch cake pan and grease it.
In a large bowl, whisk together the flour, 2 cups sugar, salt, cream of tartar, baking powder and baking soda.
In the bowl of a hand mixer or with a hand mixer, mix (i.e. into the dry mixture) the coffee creamer, 1 cup of the butter, 2 teaspoons of the vanilla, and 4 eggs. Beat for 3 minutes on medium speed.
Pour the mixture into a pre-prepared tray.
Bake in preheated oven for 50-55 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
Puncture holes in the cake while it is still warm (I use the handle of a wooden spoon - nothing too bulky - a wooden skewer would work as well).
Slowly pour the buttercream sauce over the cake, making sure it gets into all the holes. Allow the cake to cool completely before removing it from the pan.
Running the knife along the edges first helps the cake come out cleanly.
Butter sauce:
In a saucepan, mix 1/2 cup sugar, 1/2 cup butter, 2 teaspoons vanilla, and coffee creamer. Cook over medium heat until completely melted and blended, but not boiling.
Salted caramel (if homemade):
In a heavy-bottomed saucepan, combine sugar and water over medium-low heat until sugar dissolves.
Increase heat to medium-high and bring to a boil, without stirring. If necessary, use a wet pastry brush to brush off any crystals on the side of the pan. Boil until syrup is a deep amber color, about 6-8 minutes.
Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Add unsalted butter and salt. Transfer caramel to a plate and cool. Pour over cake. You may have some leftover - use it with ice cream
Enjoy!!
