Buttermilk Cake with Caramel Icing

• Vegetarian

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, packed
  • 1 cup Powdered sugar
  • 2 1/3 cups Sugar
  • 1 1/2 tsp Vanilla extract

• Dairy

  • 1 1/4 cup Butter
  • 1 cup Buttermilk
  • 1/3 cup Heavy whipping cream

Found on tasteandtellblog.com

Description

Ingredients

• 1 cup butter, softened
• 2⅓ cups sugar
• 3 eggs
• 1½ teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup buttermilk
• ¼ cup butter, cubed
• ½ cup packed brown sugar
• ⅓ cup heavy whipping cream
• 1 cup powdered sugar

Directions

• In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition (batter will be thick).
• Pour into a greased and floured bundt pan. Bake at 350F fro 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• For icing, in a small saucepan, combine the butter, brown sugar and cream. Bring to a boil over medium heat, stirring constantly. Remove from heat; cool for 5-10 minutes. Whisk in the confectioners’ sugar. Drizzle over cake.