Caramel Cake — Moist Cake with Homemade Caramel Sauce

Warm the cream in a separate container. Spread the sugar in one layer in a wide, heavy-bottomed pot and heat over medium without stirring. Once it starts to melt around the edges, swirl the pot to distribute it. When the sugar turns dark amber, remove the pot from the heat and gradually stir in the warm cream. Add the butter and salt, whisk until smooth and set aside to cool.

Pour the batter into a greased and floured pan and smooth the surface. Tap the pan lightly on the counter twice.

Bake in an oven preheated to 175°C / 345°F for 45 minutes, until a toothpick inserted in the center comes out clean. While the cake is still hot in the pan, prick the surface repeatedly with a fork and spoon half of the caramel sauce over it. Pour the remaining sauce over the slices when serving. Sauce poured over a hot cake soaks in; sauce poured over a cold cake stays on the surface.