For the Cake:
- 3 cups of all-purpose flour
- 2 cups of granulated sugar
- 1 teaspoon of salt
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1 cup of unsalted butter (2 sticks), softened
- 1 cup of buttermilk
- 4 large eggs
- 2 teaspoons of pure vanilla extract
For the Luxurious Salted Caramel Sauce:
- 1 cup of granulated sugar
- 6 tablespoons of unsalted butter
- 1/2 cup of heavy cream
- 1/2 teaspoon of sea salt (adjust to taste)
Commence by preheating your oven to 325°F (163°C) and generously greasing and flouring a 10-inch bundt pan.
In a capacious mixing bowl, adroitly whisk together the all-purpose flour, granulated sugar, salt, baking powder, and baking soda.
In a separate bowl, harmoniously merge the softened butter, buttermilk, eggs, and pure vanilla extract, ensuring a thorough and harmonious amalgamation.
Gradually introduce this luscious wet mixture into the dry ingredients, gently stirring until the batter achieves a velvety smoothness, fully incorporating all elements.
Pour this impeccable batter into the prepared bundt pan, ensuring a uniform distribution.
Grace your oven with this creation, baking it for approximately 45-50 minutes. You’ll know it’s done when a toothpick inserted into the heart of the cake emerges impeccably clean or bearing just a few enticingly moist crumbs.
While the cake reaches its zenith in the oven, set your sights on crafting the opulent salted caramel sauce. In a saucepan over medium heat, initiate the transformation of sugar into a mesmerizing amber liquid, stirring constantly. Although sugar may initially clump, it shall ultimately metamorphose into a velvety, amber nectar.
Once the sugar has been entirely transfigured into this amber allure, introduce the butter, stirring until it becomes an integral part of the symphony, rendering the mixture velvety.
Gently pour the heavy cream into this masterpiece while continuing to stir diligently. Exercise caution as the amalgamation will effervesce. Persist in your cooking and stirring for another 1-2 minutes until the sauce exhibits a subtle thickening.
Liberate the caramel sauce from the flames, and introduce the sea salt with grace. Taste and fine-tune the saltiness according to your personal preference.
Upon the cake’s triumphant exit from the oven, allow it a brief respite, cooling within the pan for approximately 10 minutes.
While the cake remains tenderly warm, employ a skewer or fork to generously bestow it with a multitude of holes, ensuring each reaches the depths of its soul.
Now, bestow the warm salted caramel sauce upon your creation, ensuring it permeates the recesses of the cake and drapes its entire surface. Remember to set aside a portion of the caramel sauce for a final, elegant drizzle over individual slices.
Permit this opus to luxuriate in its cool retreat within the pan. As it does so, the salted caramel sauce will infuse the cake with its sumptuous flavor.
Once the cake has basked in this process, gently invert it onto a stately serving platter or plate.
Before presenting this masterpiece, embellish each slice with an additional drizzle of the salted caramel sauce.