Southern Belle Pecan Caramel Cake A Southern Comfort

Instructions:

1. Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper circles.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then stir in vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
6. Divide the batter evenly between the prepared cake pans. Bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
8. In a saucepan, melt butter, brown sugar, and heavy cream. Bring to a boil, stirring constantly, then reduce heat and simmer for a few minutes until slightly thickened. Stir in vanilla and toasted pecans.
9. In a heavy-bottomed saucepan, combine sugar and water. Cook over medium heat, without stirring, until the sugar melts and turns a deep amber color. Remove from heat, and carefully whisk in the butter until melted and smooth. Slowly pour in the heavy cream and salt, whisking constantly. Return to low heat and simmer for a minute or two, until the caramel is smooth and creamy.
10. Place one cake layer on a serving plate. Spread with half of the pecan filling. Top with the second cake layer, spread with the remaining pecan filling. Drizzle generously with the caramel sauce.
11. Let the cake sit for at least 30 minutes to allow the caramel to soak in before slicing and serving. Enjoy this delicious southern pecan caramel cake!