Buttermilk Cake with Caramel Icing

Ingredients

• 1 cup butter, softened
• 2-1/3 cups sugar
• 1-1/2 teaspoons vanilla extract
• 3 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk

ICING:

• 1/4 cup butter, cubed
• 1/2 cup packed brown sugar
• 1/3 cup heavy whipping cream
• 1 cup confectioners' sugar

½ cup pecan cookie pieces & toffees bits (optional garnish)

Directions

1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
2. Cream butter and sugar until light and fluffy. Beat in vanilla and eggs, one at a time, beating well after each addition. In another bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk (batter will be thick). Transfer to prepared pan.
3. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.

For icing

1. in a small saucepan, combine butter, brown sugar and cream; bring to a boil over medium heat, stirring constantly. Remove from heat; cool 5-10 minutes. Gradually beat in confectioners' sugar; spoon over cake.

Garnish the cake with pecan pieces and toffee pieces if desired (highly recommended)

Editor’s Note: 

To remove cakes easily, use solid shortening to grease plain and fluted tube pans