CARAMEL CAKE

Active time: 45 min Start to finish: 3 hr
Servings: Makes 9 servings

For 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

1 stick unsalted butter, softened

1 cup sugar

1 teaspoon pure vanilla extract

2 large eggs, at room temperature

30 minutes

1 cup well-shaken buttermilk

For caramel glaze

1 cup heavy cream

1/2 cup packed light brown sugar

1 tablespoon light corn syrup

1 teaspoon pure vanilla extract

Equipment: a candy thermometer

Make cake:

Preheat oven to 350°F with rack in middle.

Butter an 8-inch square cake pan and line with a square of parchment paper, then butter parchment.

Sift together flour, baking powder, baking soda, and salt.

Beat butter and 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).

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, 35 to 40 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.

Make glaze:

Bring cream, brown sugar, corn syrup, and a pinch of salt to a boil in a 1 1/2-quart heavy saucepan over medium heat, stirring until sugar has dissolved.

Boil until glaze registers 210 to 212°F on thermometer, 12 to 14 minutes, then stir in vanilla.

Put rack with cake in a shallow baking pan and pour hot glaze over top of cake, allowing it to run down sides.

Cool until glaze is set, about 30 minutes.

Cooks' note:

Cake (before glazing) can be made 1 day ahead and kept in an airtight container at room temperature.