Salted Caramel Kentucky Butter Cake

3 cups / 13 1/2 ounces flour (all-purpose)

2 cups sugar (granulated)

1 teaspoon of salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup buttermilk or fermented milk

1 cup butter (room temperature)

2 teaspoons vanilla

4 large eggs

sauce

3/4 cup sugar

1/3 cup butter

3 tablespoons of water

2 teaspoons vanilla

How To Make Salted Caramel Kentucky Butter Cake

Preheat oven to 325°F.

Generously grease & flour a 12-c Bundt pan or 10-inch tube pan. In a large bowl, combine flour, 2 cups sugar, salt, baking powder, club soda, buttermilk, 1 cup butter, 2 teaspoons vanilla, and eggs; beat on low speed until moistened. Increase mixer speed to medium and beat for about 3 more minutes. Spoon batter into cake pan also spreading evenly.

Bake the cake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.

Meanwhile, in a small saucepan over low heat, combine the 3/4 cup sugar, 1/3 cup butter, 3 tablespoons water, and 2 teaspoons vanilla; cook, stirring, until butter is melted. Do not bring blend to a boil.

Remove the cake to a wire rack and, while still in the pan, pierce with a fork or skewer. Pour the hot butter sauce over the hot cake.