Step 1

Preheat oven to 350°F with rack in middle. Grease and flour a 8-inch round cake pan. You can also place a piece of greased parchment paper (cut into a circle) in the bottom of the cake pan.

Step 2

Sift together flour, baking powder, baking soda, and salt. Beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla.

Step 3

Add eggs 1 at a time, beating well after each addition. At low speed, beat in buttermilk until just combined (mixture may look curdled).

Step 4

Add flour mixture in 3 batches, mixing until each addition is just incorporated. Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles.

Step 5

Bake until golden and a toothpick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a baking rack for 10 minutes, then run a knife around edge of pan.

Step 6

Invert onto rack and flip cake so it is right-side up and then cool completely, about 1 hour. If using parchment paper make sure to peel it off.

Step 7

To make the glaze: Bring cream, brown sugar, corn syrup, and a pinch of salt to a boil in a 1 1/2-quart heavy saucepan over medium heat, stirring until sugar has dissolved. Boil until glaze registers 210 to 212°F on a candy thermometer, (about 12 to 14 minutes) then stir in the vanilla.

Step 8

Place the cake on a baking rack with a plate underneath and pour hot glaze over top of cake, allowing it to run down sides. Cool until glaze is set, about 30 minutes.