Simply Pure Creamers – A Revelation
Speaking of International Delight’s Simply Pure coffee creamers, they’re the game-changers in the world of morning beverages. Not only are they available in delectable flavors like caramel, hazelnut, and vanilla, but they also boast of an impressively clean label. Composed of merely five wholesome ingredients – real milk, cream, and cane sugar – they elevate the morning coffee experience to new levels.
These creamers have more than one trick up their sleeves. Their thick consistency makes them an excellent substitute for liquids in baking, bestowing upon baked goods an unparalleled moisture and texture. If you loved the Caramel Macchiato Banana Bread or have an inclination to explore the flavors of the hazelnut, these creamers will be your best baking allies.
Final Crumbs
Before I sign off, here’s a seasonal delight for you: The Salted Caramel Apple Cheesecake Bars, a perfect treat for the fall. And if you’re still in the mood for more caramel goodness, give the Salted Caramel Pumpkin Cake from my friend Lyuba a try. Trust me; these will make your taste buds dance with joy.
Remember, life’s short. Eat the cake (preferably for breakfast)!
Ingredients
For the Cake:
- 3 cups flour
- 2 cups granulated sugar
- 1 tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cream of tartar Skip if using Buttermilk
- 1 cup caramel-flavored coffee creamer Alternatively, Buttermilk
- 1 cup butter softened
- 2 tsp pure vanilla essence
- 4 eggs at room temperature
Caramel Butter Drizzle:
- ¾ cup granulated sugar
- ⅓ cup butter
- 3 tbsp caramel-flavored coffee creamer
- 2 tsp pure vanilla essence
Homemade Salted Caramel Topping (Optional, else buy ready-made):
- 1 cup sugar
- ¼ cup water
- ¾ cup rich cream
- 3½ tbsp butter
- 1 tsp kosher or sea salt
Instructions
Cake:
-
Set your oven to warm at 325°F. Brush and flour a 10-inch Bundt cake tin.
-
In a sizable mixing bowl, sift together flour, 2 cups sugar, salt, cream of tartar, baking powder, and baking soda.
-
In another bowl, cream together the coffee creamer, butter, vanilla essence, and eggs. Now, gradually blend this creamy mixture into the flour mixture, beating at a medium pace for 3 minutes.
-
Transfer this batter to the Bundt tin.
-
Place the tin in the oven for about 50-55 minutes or until an inserted skewer comes out clean.
-
With the cake still warm, gently pierce the surface using a thin wooden rod, like a skewer or spoon handle.
-
Drizzle the caramel butter sauce evenly, letting it permeate into the cake. Allow the cake to cool thoroughly before attempting to remove it. A gentle run of a knife around the edges will ensure a neat removal.
Caramel Butter Drizzle:
-
In a pot, mix together sugar, butter, vanilla essence, and coffee creamer. Heat on a medium flame until the ingredients meld together into a smooth sauce. Avoid letting it boil.
Homemade Salted Caramel Topping:
-
Use a deep saucepan to dissolve the sugar in water over medium heat.
-
Increase the flame and let the mixture come to a boil. Refrain from stirring, but brush down any sugar crystals if needed. Continue until the mixture achieves a deep amber shade, which should take around 6-8 minutes.
-
Off the flame, cautiously blend in the cream followed by the butter and salt. Stir well.
-
Allow the caramel to cool down in a separate dish. Once cooled, generously drizzle over the cake. Save any extra for a delightful ice cream topping!
