This is a recipe T's mum used to make. It's sweet, it's quick and it's like I'm 18 again.
Cake:
1 cup softened salted butter
2 cups white sugar
4 large eggs at room temp
2 tbsp vanilla
1/4 vanilla bean pod, scraped
2 3/4 cups all purpose flour, sifted
2 1/4 tsp baking powder
1 cup milk
Directions:
Oven at 350 degrees.
Grease and flour one 9 inch cake pan and line 6 muffin cups.
In a bowl mix together flour, baking powder, and salt together.
In a kitchen aid bowl beat the butter until fluffy. Add the sugar and mix until fluffy. Add the eggs one at a time, and mix thoroughly.
Add in the vanilla.
Add in the flour and milk, alternating until finishing with the flour.
Bake the cupcakes for 25-30 minutes or when a toothpick inserted in the center comes out clean.
Bake the cake for 35-40 minutes until toothpick cooked.
Sauce:
1 1/4 cup brown sugar
1 1/2 tbsp flour
1/4 to 1/3 cup water
3 tbsp butter
2 pinches of sea salt
Add all ingredients except salt into a heavy saucepan.
Cook down and allow to bubble and the sugar is melted. Stiring constantly.
Add in the salt.
Serve over the cake. Yum.
Mind the heat. Hot caramel and tongues can make for insane mouth burns. Don't ask how I know.
