4. With the mixer at low speed, add a third of the flour mixture, then half of the buttermilk, and mix. Add another third of the flour and mix. Mix in the remaining buttermilk and vanilla extract. Mix in remaining flour until smooth.
5. Pour the batter into the pan. Bake at 350 until set in the center and springy, 25 to 35 minutes. Let cool a little, then run a serrated knife around the edge of the pan. Turn out the cake, upside down, onto a serving platter.
6. Let stand, inverted, so the caramel can soak into the cake, about 5 minutes. Before it sets fully, score topping with a knife where it will be sliced. Serve warm.
- From He Said Beer, She Said Wine (DK)Best Bet Beer: Dogfish Head World Wide Stout
Best Bet Wine: Dow's Late Bottled Vintage Porto
Per serving: 513 calories, 6 grams protein, 62 grams carbohydrates, 48 grams sugar, 29 grams fat, 109 milligrams cholesterol, 297 milligrams sodium, 3 grams dietary fiber.
Contact staff writer Karen Heller at 215-854-2586 or kheller@phillynews.com.
