Ingredients

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 325°F .

Generously greased & flour a

12-c Bundt pan or 10-inch tube pan.

In 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 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 blend to 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.