Preparation Steps

• Preheat oven to 325°F (160°C). Grease and flour a 10-cup bundt pan or two 9x5 loaf pans and set aside.
• In a large bowl, cream the softened butter and packed light brown sugar together with an electric mixer on medium speed until light and fluffy, about 4 to 5 minutes.
• Add the eggs one at a time, beating well after each addition and scraping the bowl as needed. Stir in the vanilla extract.
• In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
• With the mixer on low, add the dry ingredients to the butter mixture in three additions, alternating with the milk (dry, milk, dry, milk, dry). Mix just until combined after each addition. Do not overmix.
• Pour the batter into the prepared pan and smooth the top. Tap the pan gently on the counter to remove any large air bubbles.
• Bake in the preheated oven for 65 to 75 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs and the top is golden. If using loaf pans, check at 55 to 65 minutes.
• Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then invert onto a wire rack to cool completely.
• To make the caramel glaze, combine 0.75 cup light brown sugar, 2 tablespoons unsalted butter, and 1/4 cup water in a small saucepan. Bring to a simmer over medium heat and cook for 2 to 3 minutes until slightly thickened. Remove from heat and whisk in 1 cup store-bought caramel sauce until smooth.
• Once the cake is completely cool, spoon the caramel glaze over the top, allowing it to drip down the sides. Let the glaze set for 10 minutes before slicing. Drizzle additional caramel if desired.