Cake with Butterscotch Sauce

Ingredients

Cake

• 3 ¾ cups all purpose flour
• 1 ¼ teaspoons baking powder
• ¾ teaspoon baking soda
• 1 teaspoon coarse salt
• 1 cup unsalted butter, softened
• 2 ½ cups packed dark-brown sugar
• 4 largeeggs, room temperature
• 1 Tablespoon plus 1 teaspoon purevanillaextract
• 1 ¼ teaspoons rum
• 1 ¼ cups buttermilk, room temperature

Sauce

• 2/3 cup packed dark-brown sugar
• 6 Tablespoons butter, cut into pieces
• ½ cup lightcornsyrup
• ¼ teaspoon coarse salt
• ½ cup heavy cream

Directions

Cake

1. Preheat oven to 325°F.
2. Grease a 13 x 9 inch cake pan.
3. Mix together the flour, baking powder, baking soda, and salt in a medium bowl.
4. In a mixing bowl, beat butter and brown sugar with a mixer on medium-high speed until pale and fluffy, about 5 minutes. Beat in eggs, 1 at a time, beating well after each addition, then addvanillaandrum. Reduce speed to low.
5. Add flour mixture in 2 additions, alternating with buttermilk. Raise speed to medium-high, and beat for 2 minutes. Pour batter into pan.
6. Bake cake until golden brown and a toothpick inserted in center come out clean, about 45 minutes.
7. Transfer to a wire rack, and let cool slightly. Invert cake onto rack. Let cool.

Butterscotch Sauce

1. Mix sugar, butter,cornsyrup, and salt in a small saucepan over medium heat, and cook, stirring, until sugar dissolves. Bring to a boil, and cook for 2 minutes. Remove from heat, and whisk in cream. Return to heat, and cook for 2 minutes. Let cool slightly, then pour over cake.