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Preheat oven to 350°F (175°C). Grease and flour a bundt or tube pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Pour batter into the prepared pan and smooth the top.
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Meanwhile, prepare the salted caramel sauce: In a saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color. Carefully add the butter and whisk until melted. Slowly pour in the heavy cream while whisking continuously. Stir in sea salt. Let the sauce cool slightly.
Drizzle the salted caramel sauce generously over the cooled cake before serving.
Serving and Storage Tips
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