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
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 and club soda, buttermilk, 1 cup butter, 2 teaspoons vanilla, and eggs; beat on low speed until moistened. Increase the mixer speed to medium and beat for about 3 more minutes. Spoon batter to 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 the 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

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