Caramel Cinnamon Cake

Now, onto the cake. Preheat oven to [wprm-temperature value="350" unit="F"] and prepare an 8x8 baking dish with parchment paper and a light coating of non stick cooking spray.

In a medium sized bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and set aside.

In another bowl cream together the very soft unsalted butter and granulated sugar until well incorporated, fluffy, and pale in color (2 to 3 minutes). 
NOTE: Using a hand mixer or stand mixer fitted with a paddle attachment ensures the sugar and butters are well combined. If it is well creamed, the cake's texture will be super light and moist throughout.

Add the vanilla extract and egg, combine until incorporated. Then add half of the flour mixture and combine until it is completely absorbed into the batter.

Next, add the entire amount of buttermilk and combine until incorporated. Add the remaining flour mixture and combine until almost all the flour is absorbed.

Pour into the prepared baking dish and spread it evenly. 

Bake for about 30-35 minutes or until a toothpick inserted into the center comes out with few crumbs.

Once done, remove the cake from the oven and let it cool in the pan for a 20 minutes before transferring it to a wire rack to cool completely.

Now move onto the frosting. In a medium sized bowl, whisk together the room temperature cream cheese and powdered sugar until light and fluffy.

Add the pinch of salt and heavy whipping cream and whip until incorporated and the frosting is smooth.

Once the cake is completely cooled, spread the cream cheese frosting over the top.

Plop 1 tablespoon dollops of caramel sauce onto the frosting. Then using the backside of your spoon create swoops and swirls while lightly combining the two together. 

Sprinkle a small amount of ground cinnamon over the top to finish it off.

Cut the Caramel Cinnamon Cake into 9 or 12 equal pieces and serve. 
NOTE: This cake does taste better the next day. If possible, let it sit overnight.