SALTED CARAMEL KENTUCKY BUTTER CAKE

INGREDIENTS:

For the Cake:

3 cups / 13 1/2 ounces all-purpose flour
2 cups granulated sugar
1 teaspoon 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

For the Sauce:

3/4 cup sugar
1/3 cup butter
3 tablespoons water
2 teaspoons vanilla

DIRECTIONS:

As your kitchen transforms into a haven of heavenly aromas, preheat the oven to a cozy 325°F. Imagine generously greasing and flouring a Bundt pan, ready to cradle the magic that is about to unfold.

In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. Now, envision adding the buttermilk, butter, vanilla, and eggs, each ingredient joining the dance in perfect harmony. With the mixer set to low, let the ingredients mingle until moistened, then elevate the speed to medium and beat for a mesmerizing 3 minutes.

Spoon the batter into the prepared pan, spreading it evenly like a golden promise. As the cake bakes in the preheated oven, visualize the kitchen becoming a sanctuary of warmth and anticipation. After 55 to 65 minutes, a toothpick inserted into the center comes out clean – a sign that your masterpiece is ready to emerge.

While the cake cools slightly, conjure a small saucepan on the stovetop. Combine sugar, butter, water, and vanilla, allowing them to meld together over low heat. Stir until the butter melts, creating a tantalizing caramel sauce. Resist the urge to let it boil – this blend is meant to be a velvety embrace.

Now, as the cake rests on a wire rack, pierce it with a fork or skewer, creating little pockets of anticipation. Picture pouring the warm butter sauce over the cake, each drop a promise of indulgence. The sauce seeps into every nook and cranny, transforming your creation into a masterpiece of sweetness.