Butter: For a rich, tender crumb.
Sugar: Both for the cake and the caramel sauce.
Eggs: To provide structure and moisture.
Flour: The base of the cake, giving it its body.
Milk or Buttermilk: To add moisture and a slight tang that balances the sweetness.
Vanilla Extract: For a hint of warmth and depth in the flavor.
Caramel Sauce: The star of the show, made from sugar, butter, and cream.
Preparation Steps:
Making the Cake: The cake batter is prepared by creaming together butter and sugar until light and fluffy, then adding eggs, vanilla, and alternating the dry ingredients with milk or buttermilk. The batter is poured into a greased and floured pan and baked until golden brown.
Preparing the Caramel Sauce: Sugar is melted and cooked until it reaches a deep amber color, then butter and cream are added to create a smooth, rich sauce. The sauce is poured over the cake while still warm, allowing it to seep into the cake and create a luscious, sticky topping.
Assembly: The cake is typically left to cool slightly before being served. Some versions might include additional layers or frosting, but the classic approach keeps it simple, allowing the caramel to shine.
Variations and Serving Suggestions
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