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Export 10 ingredients for grocery delivery
Step 1
Preheat oven to 325 degrees F. Grease and flour a 10 inch Bundt cake pan.
Step 2
In a large bowl, whisk together the flour, 2 cups sugar, salt, cream of tartar, baking powder and baking soda.
Step 3
In the bowl of a stand mixer or with a hand mixer, blend in (meaning, into the DRY mixture) the coffee creamer, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed.
Step 4
Pour batter into prepared Bundt pan.
Step 5
Bake in preheated oven for 50-55 minutes, or until a wooden toothpick inserted into center of cake comes out clean.
Step 6
Prick holes in the cake while it is still warm (I use the handle of a wooden spoon - nothing too huge - can also use a wooden skewer).
Step 7
Slowly pour the butter sauce over cake making sure it gets in all of the holes. Let cake cool completely before removing from pan.
Step 8
Running a knife along the edges first helps the cake come out cleanly.
Step 9
In a saucepan combine the ¾ cups sugar, ⅓ cup butter, 2 teaspoons vanilla, and the coffee creamer. Cook over medium heat, until fully melted and combined, but do not the mixture boil.
Step 10
In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves.
Step 11
Increase the heat to medium-high and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 6-8 minutes.
Step 12
Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool. Drizzle/pour over the cake. You may have some leftover - use it over ice cream!
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