Caramel Cake

2 cups plus 2 tablespoons sifted cake flour (not self-rising; sift before measuring)
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup plus 1/4 cup sugar
1/4 cup hot water
1 stick unsalted butter, softened
1 teaspoon pure vanilla extract
2 large eggs, at room temperature 30 minutes
3/4 cup well-shaken buttermilk

Heat oven to 350°F with rack in middle. Butter an 8x3-inch round cake pan.  Line with parchment paper, then butter parchment. Sift together flour, baking powder, baking soda, and salt.

Melt 3/4 cup sugar in saucepan over medium-low heat.  Shake the pan occasionally to help the sugar melt evenly, but once the sugar is melted, do not stir.  Let the melted sugar brown to a medium amber color, then remove from the heat and carefully add 1/4 hot water.  The mixture will bubble and sizzle and the sugar may harden, but stir or swirl for a minute or two over low heat and it should melt again.

Beat butter and 1/4 cup sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. At low speed, beat in buttermilk until just combined (mixture may look curdled).  With the mixture running, slowly drizzle in the melted sugar and water mixture.  Add flour mixture in 3 batches, mixing until each addition is just incorporated.

Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a wooden pick inserted in center of cake comes out clean, about 30 to 35 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.

(If desired, make additional caramel syrup - approximately 1/2 cup sugar, melted and caramelized, with a few tablespoons hot water added - and drizzle over the top of the cake.)

Makes one 8-inch round cake.


Adapted from Smitten Kitchen recipe