Classic Southern Caramel Cake

Ingredients:

Cake:

2 - cups plus + 2 tablespoons sifted cake flour (sift before measuring)
1 - teaspoon baking powder
3/4 -teaspoon baking soda
1/2 -teaspoon salt
1 - stick (1/2 cup) unsalted butter, softened
1 - cup granulated sugar
1 - teaspoon pure vanilla extract
2 - large eggs, at room temperature 30 minutes
1 - cup well-shaken buttermilk

Caramel Glaze:

1 - cup heavy cream
1/2 - cup packed light brown sugar
1 - tablespoon light corn syrup
1 - teaspoon pure vanilla extract

Directions:

Preheat oven to 350°F with rack in middle. Grease and flour a 8-inch round cake pan. You can also place a piece of greased parchment paper (cut into a circle) in the bottom of the cake pan. 

Sift together flour, baking powder, baking soda, and salt. 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. Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. 

Bake until golden and a toothpick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a baking rack for 10 minutes, then run a knife around edge of pan.

Invert onto rack and flip cake so it is right-side up and then cool completely, about 1 hour. If using parchment paper make sure to peel it off.

To Make glaze: 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 a candy thermometer,  (about 12 to 14 minutes) then stir in the vanilla.

Place the cake on a baking rack with a plate underneath and pour hot glaze over top of cake, allowing it to run down sides. Cool until glaze is set, about 30 minutes.

Source: mommyskitchen.net