SALTED CARAMEL POUND CAKE

MARIA SAUNDERS

3 c. all-purpose flour

2 c. sugar

1 tsp. salt

1 tsp. baking powder

½ tsp. baking soda

½ tsp. cream of tartar

1 c. caramel coffee creamer

1 c. butter, room temperature

2 tsp. vanilla extract

4 large eggs, room temperature

Butter Glaze

¾ c. sugar

1/3 c. butter

3 Tbs. caramel coffee creamer

2 tsp. vanilla extract

Salted Caramel

1 c. sugar

¼ c. water

¾ c. heavy cream

3½ Tbs. butter

1 tsp. sea salt or kosher salt

Preheat oven to 325°F. Grease and flour a bundt cake pan. In a large bowl, whisk together the flour, sugar, salt, cream of tartar, baking powder and baking soda. Blend coffee creamer, butter, vanilla and egg into the dry mixture. Beat on medium speed for 3 minutes. Pour batter into prepared pan. Bake for 50-55 minutes or until wooden toothpick inserted into center of cake comes out clean. Prick holes in center of the s’til warm cake; slowly pour the butter sauce over ...