Salted caramel Kentucky butter cake

*What you will need

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

*How to do it

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.
Let the cake stand for 5 to 10 minutes, or until the sauce is absorbed, then carefully invert it onto a cake plate.

Enjoy !