Buttermilk Cake with Caramel Icing

1 cup butter, softened
2-1/3 cups sugar
1-1/2 teaspoons vanilla extract
3 large eggs, room temperature
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk

Icing:
1/4 cup butter, cubed
1/2 cup packed brown sugar
1/3 cup heavy whipping cream
1 cup confectioners’ sugar

Preheat oven to 350°.

Grease and flour a 10-in. fluted tube pan.

Cream butter and sugar until light and fluffy, 5-7 minutes.

Beat in vanilla; add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk (batter will be thick).

Transfer to prepared pan.

Bake until a toothpick inserted in center comes out clean, 45-50 minutes.

Cool in pan 10 minutes before removing to a wire rack to cool completely.

For icing, in a small saucepan, combine butter, brown sugar and cream; bring to a boil over medium heat, stirring constantly.

Remove from heat; cool 5-10 minutes.

Gradually beat in confectioners’ sugar; spoon over cake.