Salted caramel Kentucky butter cake

For the Cake:

1. Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
2. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry ingredient mixture aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
5. Gradually add the dry ingredient mixture to the wet ingredients, alternating with buttermilk. Begin and end with the dry ingredients. Mix until just combined.
6. Pour the batter into the prepared bundt pan and smooth the top.
7. Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs attached.
8. Let the cake cool in the pan for about 10 minutes, then invert it onto a serving plate.

For the Salted Caramel Glaze:

1. In a saucepan, combine the granulated sugar and water. Cook over medium-high heat, without stirring, until it turns a deep amber color. This usually takes about 10-15 minutes.
2. Remove the pan from the heat and carefully add the heavy cream and butter. Be cautious, as the mixture will bubble up.
3. Stir in the salt to taste. Start with 1/2 teaspoon and add more if you prefer a saltier flavor.
4. Let the caramel cool for a few minutes, then drizzle it over the cooled Kentucky butter cake.
5. Allow the cake to sit for the caramel to set before slicing and serving.

Enjoy your salted caramel Kentucky butter cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.