Method

• 1.
  Preheat the oven to 170°C and grease a 26cm bundt cake pan.
• 2.
  Using a stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed until thick and pale.
• 3.
  With the motor running, gradually add dulce de leche, vanilla, then eggs, 1 at a time, beating well after each addition.
• 4.
  In a separate bowl, sift the flour, baking powder, bicarbonate of soda and 1/2 tsp salt.
• 5.
  Reduce speed to low, then add one-third flour mixture to the bowl, then one-third buttermilk.
• 6.
  Repeat, alternating between flour and buttermilk until smooth and combined.
• 7.
  Pour into cake pan and bake for 45 minutes or until a skewer inserted comes out clean. Cool cake in pan for 10 minutes, then turn out onto a wire rack to cool completely.
• 8.
  Meanwhile, for the caramel sauce, place sugar in a small saucepan over medium heat. Add 2 tbs water and stir until sugar dissolves.

• 9.
  Cook for 8 minutes or until a dark caramel forms, then add cream and 1/2 tsp salt. Stir to combine, then remove from heat and set aside to cool completely.
• 10.
  Pour caramel sauce over cake to serve.