Buttery Buttermilk Cake with Creamy Caramel Icing

Instructions

1. 1

   Preheat oven to 350°F. Grease and flour a 10-inch fluted tube pan.

2. 2

   In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 5-7 minutes. Beat in the vanilla, then add the eggs one at a time, beating well after each addition.

3. 3

   In a separate bowl, whisk together the flour, baking powder, and baking soda. Add the dry ingredients to the creamed mixture alternately with the buttermilk, mixing just until combined (the batter will be thick). Transfer the batter to the prepared pan.

4. 4

   Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then remove it to a wire rack to cool completely.

5. 5

   For the icing, combine the cubed butter, brown sugar, and heavy cream in a small saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Remove from heat and let cool for 5-10 minutes. Gradually beat in the confectioners' sugar until the icing is smooth and creamy. Spoon the icing over the cooled cake.