Preparation Steps

• Preheat the oven to 325°F (160°C). Grease and flour a 10-inch bundt pan, tapping out excess flour.
• In a large bowl, cream the softened butter with the brown sugar and granulated sugar until light and fluffy, about 4–5 minutes.
• Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
• In a separate bowl, whisk together the all-purpose flour, baking powder and salt.
• Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream (beginning and ending with the dry ingredients). Mix until just combined; do not overmix.
• Pour the batter into the prepared bundt pan and smooth the top. Bake in the preheated oven for 65–75 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
• While the cake cools, make the caramel glaze: combine the brown sugar, heavy cream and butter in a small saucepan over medium heat. Bring to a gentle simmer, stirring constantly, until the sugar dissolves and the mixture thickens slightly, about 3–5 minutes.
• Remove from heat and stir in the sea salt and vanilla extract. Allow the glaze to cool until slightly thickened but still pourable.
• Pour the warm caramel glaze over the cooled cake, letting it drip down the sides. Slice and serve.