Caramel Cake

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

• Servings: 9
• for cake
• 2 cups sifted cake flour (not self-rising, sift before measuring)
• 2 tablespoons sifted cake flour (not self-rising, sift before measuring)
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs, at room temperature 30 minutes
• 1 cup well-shaken buttermilk
• for caramel glaze
• 1 cup heavy cream
• 1/2 cup packed light brown sugar
• 1 tablespoon light corn syrup
• 1 teaspoon pure vanilla extract

Recipe

• 1 make cake:.
• 2 preheat oven to 350°f with rack in middle. butter an 8-inch square cake pan and line with a square of parchment paper, then butter parchment.
• 3 sift together flour, baking powder, baking soda, and salt.
• 4 beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. add eggs 1 at a time, beating well after each addition. at low speed, beat in buttermilk until just combined (mixture may look curdled). add flour mixture in 3 batches, mixing until each addition is just incorporated.
• 5 spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. cool in pan on a rack 10 minutes, then run a knife around edge of pan. invert onto rack and discard parchment, then cool completely, about 1 hour.
• 6 make glaze:.
• 7 bring cream, brown sugar, corn syrup, and a pinch of salt to a boil in a 1 1/2-quart heavy saucepan over medium heat, stirring until sugar has dissolved. boil until glaze registers 210 to 212°f on thermometer, 12 to 14 minutes, then stir in vanilla.
• 8 put rack with cake in a shallow baking pan and pour hot glaze over top of cake, allowing it to run down sides. cool until glaze is set, about 30 minutes.