Step 1 – Prep & Mix Dry Ingredients
Preheat oven to 350°F (175°C). Grease a 10-inch bundt pan with butter and lightly dust with flour. In a medium bowl, whisk together flour, baking powder, and salt.
Step 2 – Cream Butter & Sugar
In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Step 3 – Combine Wet & Dry
Add the flour mixture and buttermilk alternately to the butter mixture, starting and ending with flour. Mix gently until just combined.
Step 4 – Bake the Cake
Pour the batter into the prepared bundt pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes before inverting onto a wire rack.
Step 5 – Make the Glaze
In a saucepan over medium heat, combine brown sugar, butter, and heavy cream. Stir until smooth, then bring to a boil. Reduce heat and simmer for 5 minutes until slightly thickened. Remove from heat and stir in sea salt.
Step 6 – Glaze & Serve
Poke holes all over the cooled cake with a skewer. Slowly pour the salted caramel glaze over the cake, letting it soak in. Sprinkle with extra sea salt before serving.
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