This caramel cake recipe comes from an old issue of the now defunct Gourmet magazine. It's easy to make and combines a deliciously moist buttermilk cake with a sticky caramel glaze. If you want to forgo the caramel, the cake itself is a perfect base cake for just about any type of frosting or filling—think sliced peaches and fresh whipped cream or a fluffy vanilla buttercream.
After letting the cake cool, you pour the glossy caramel glaze over the top.
I love this cake. It's so simple, but so good.