The best cake ever

I made this recipe for the first time this weekend. It looked like a tea cake I had in England last month, that was to die for...the "Chatsworth Estate" caramel cake (that is my name for it--it was from the farm market on the Chatsworth Estate).

This cake elicited rave reviews from hubby. This recipe is a keeper, for sure. I just need to be sure I don't make it too often or I'm going to really become large!! These are the types of things I hide in the freezer so I forget about them.

Buttermilk Cake with Caramel Glaze

3/4 cup unsalted butter, softened
1 1/2 cups sugar
3 large eggs
2 cups all-purpose flour
1t. baking powder
1 t. baking soda
1 cup buttermilk (at room temperature)
1 1/2 t. vanilla

1. Arrange the rack at the middle of the oven and preheat to 350 degrees. Spray a 9x13 pan with baking spray.

2. Beat the butter and sugar in a large mixing bowl with an electric mixer for 5 minutes at medium speed until light and fluffy. Beat in eggs, one at a time. Scrape the sides of the bowl and ensure everything is mixed.

3. Stir the flour with the baking powder and baking soda in a separate bowl. Add 1/4 of the flour mixture to the butter-egg mixture, then add vanilla and 1/3 of the buttermilk. Mix. Repeat, beginning and ending with the flour mixture and scraping well after each addition.

4. Pour the batter into the prepared pan and spread to edges with a spatula. Bake 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan on a rack.

Caramel Glaze

3/4 c. brown sugar
1 1/2 c. heavy cream
1 1/2 T. unsalted butter
pinch salt

Place all ingredients in a medium saucepan over medium heat. Stir with a wooden spoon, bring to a simmer--reduce heat and simmer for 7 minutes, stirring frequently until glaze thickens. Cool until barely warm. Pour on cake.

Tips: Really let the glaze cool completely before putting on cake. This cake is even better the second day. Microwave for 30 seconds or so then eat with a mug o'tea. Make sure it is stored in the refrigerator!