Earl Grey Caramel Cake

PREPARATION

• Preheat the oven to 350 and position a rack in the middle. Butter an 8-inch square cake pan, line the bottom with a square of parchment paper, then butter the parchment.
• In a mixing bowl, sift together the cake flour, baking powder, baking soda, tea leaves and œ teaspoon salt. Set aside.
• In another large mixing bowl, beat together the butter, sugar and orange zest on medium speed until pale and fluffy, about 5 minutes, then beat in the bergamot. Add the eggs 1 at a time, beating well after each addition, until combined. On low speed, beat the buttermilk until just combined (mixture may look curdled), then add the flour mixture in 3 batches, mixing on low speed until each addition is just incorporated.
• Pour the batter evenly in the cake pan, then rap the pan on counter several times to eliminate any air bubbles. Bake 35 to 40 minutes, until golden and a toothpick inserted in center of cake comes out clean. Let cool in the pan on a rack 10 minutes, then run a knife around edge of pan, invert the cake onto rack and discard parchment. Flip the cake right-side up and let cool completely, about 1 hour.
• Make the glaze by bringing the cream, brown sugar, corn syrup and remaining pinch of salt to a boil in a 1œ-quart heavy saucepan over medium heat, stirring until sugar has dissolved. Boil until the glaze reaches 210 degrees, about 12 to 14 minutes, then remove from heat and stir in the vanilla extract.
• Place the cooling rack with the cake in a shallow baking pan. Pour the hot glaze on top of the cake, letting it run down the sides. Let cool until glaze is set, about 30 minutes.