If I could, I would eat this dish nonstop

As the weather outside turns cooler and the leaves begin to change colors, it's clear that autumn has arrived and with it comes the season of baking. This time of year, there's nothing sweeter than the smell of freshly baked goods wafting from the kitchen. One of our favorite recipes is the Salted Caramel Kentucky Butter Cake. This delicious cake is perfect for any fall gathering – from a cozy family dinner to a festive celebration with friends.

Growing up, homemade desserts were an important part of my family's tradition. Every Sunday, my grandma would bake something sweet and delicious, and we'd all sit around the kitchen table with a cup of coffee, enjoying dessert and each other's company. One of her signature treats was a butter cake, and I still remember how the warm, buttery flavors would melt in my mouth. This Salted Caramel Kentucky Butter Cake has all of the same warm, delicious flavors that I remember from my grandma's kitchen, but with the added bonus of gooey salted caramel that takes it to the next level.

Ingredients:

For the cake:

- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup unsalted butter, softened
- 1 cup buttermilk
- 4 large eggs
- 2 teaspoons vanilla extract

For the salted caramel glaze:

- ½ cup unsalted butter
- 1 cup light brown sugar
- ¼ cup evaporated milk
- 1 teaspoon vanilla extract
- 1 teaspoon flaky sea salt

Instructions:

1. Preheat oven to 325°F. Grease a 10 or 12-cup Bundt pan.

2. In a large mixing bowl, combine flour, sugar, salt, baking powder, and baking soda.

3. Add softened butter, buttermilk, eggs, and vanilla extract. Beat on medium speed with an electric mixer until the mixture is smooth and all ingredients are fully combined.

4. Pour the batter into the prepared Bundt pan.

5. Bake the cake for 60-70 minutes until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool for 15 minutes before releasing the cake from the mold.

6. While the cake is cooling, prepare the salted caramel glaze. In a saucepan over medium heat, melt butter then add light brown sugar, evaporated milk, vanilla extract, and flaky sea salt. Whisk together until the ingredients are fully combined.

7. Cook the mixture for an additional 2-3 minutes until it starts to thicken, stirring constantly.

8. Remove the saucepan from heat and allow the salted caramel glaze to cool for 5-10 minutes.

9. Once the glaze is slightly cooled, pour it over the top of the cooled Bundt cake, spreading it evenly across the top and sides.

10. Let the cake sit for a few minutes before serving. Enjoy the delicious flavors of the Salted Caramel Kentucky Butter Cake with your loved ones.