Salted Caramel Kentucky Butter Cake

ngredients:

3 cups (or 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, at room temperature

2 teaspoons vanilla extract

4 large eggs

For the Sauce:

3/4 cup sugar

1/3 cup butter

3 tablespoons water

2 teaspoons vanilla extract

Procedure:

Set the Oven: Preheat your oven to 325°F. Prepare a 12-cup Bundt pan or a 10-inch tube pan by generously greasing and flouring.

Craft the Batter: In a spacious bowl, bring together the flour, 2 cups sugar, salt, baking powder, baking soda, buttermilk, 1 cup butter, 2 teaspoons vanilla, and eggs. Begin mixing on low speed until the ingredients meld, then elevate the speed to medium. Continue mixing for around 3 minutes until smooth. Transfer this batter to the prepared cake pan, ensuring it's evenly spread.

Baking Time: Slide the cake pan into the preheated oven. Let it bake for 55 to 65 minutes. The cake is ready when a toothpick inserted in its center emerges clean.

Prepare the Sauce: As the cake bakes, grab a saucepan and set it over low heat. Into this, pour the 3/4 cup sugar, 1/3 cup butter, 3 tablespoons water, and 2 teaspoons vanilla. Gently stir this mixture until the butter melts, ensuring it doesn't boil.

Final Touch: Once baked, place the cake on a wire rack. Without removing it from the pan, make small punctures with a fork or skewer. Then, drizzle the warm butter sauce over the freshly baked cake, letting it soak through the punctures.

Serve after it has absorbed the sauce and enjoy the rich, moist, salted caramel flavors!