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
1 C butter (very soft)
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 mini bundt pan heavily with a spray on grease or lots of butter!
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.
Pour into your extremely well-greased mini bundt pans. Bake for 20-30 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 cakes 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 cakes 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 they’re 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 cakes, I then sprinkled it with chunky sea salt.