Extremely Moist and Soft Caramel Pie

Ingredients:

For the Cake:

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

1 cup brown sugar, packed

4 large eggs

2 teaspoons vanilla extract

1 cup milk

For the Caramel Sauce:

1 cup granulated sugar

1/4 cup water

1/2 cup heavy cream

1/4 cup unsalted butter

1/4 teaspoon salt

1 teaspoon vanilla extract

Instructions:

For the Cake:

Preheat the Oven:

Preheat your oven to 350°F (175°C).

Grease and flour a 9-inch round cake pan or a 9×9 inch square baking pan.

Prepare the Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, and salt.

Set aside.

Cream the Butter and Sugars:

In a large bowl, using an electric mixer, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.

Add the Eggs and Vanilla:

Add the eggs one at a time, beating well after each addition.

Mix in the vanilla extract.

Combine Wet and Dry Ingredients:

Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture.

Beat just until combined.

Bake the Cake:

Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

For the Caramel Sauce:

Cook the Sugar:

In a medium saucepan, combine the granulated sugar and water. Cook over medium heat, stirring gently until the sugar has dissolved.

Increase the heat to high and bring to a boil. Cook without stirring until the mixture turns a deep amber color, about 8-10 minutes. Watch carefully to prevent burning.

Add the Cream and Butter:

Remove the pan from the heat and carefully add the heavy cream (the mixture will bubble vigorously). Stir in the butter, salt, and vanilla extract until smooth.

Cool the Sauce:

Let the caramel sauce cool slightly before using it to glaze the cake.

Assemble the Caramel Pie:

Pour Caramel Over Cake:

Once the cake has cooled completely, place it on a serving plate. Pour the caramel sauce over the top, allowing it to drip down the sides.

Serve:

Allow the caramel to set slightly before slicing and serving.

Enjoy your extremely moist and soft caramel pie! This delicious cake is perfect for any occasion.