How To Make For the Salted Caramel Glaze:
Step 1: Prep & Mix Dry Ingredients: Preheat your oven to 350°F (175°C). Grease a 10-inch bundt pan with butter and a dusting of flour. In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
Step 2: Cream Butter & Sugar: In a large bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract.
Step 3: Combine Wet & Dry: Alternate adding the flour mixture and buttermilk to the creamed butter, starting and ending with flour. Mix until just combined; do not overmix.
Step 4: Bake the Cake: Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Step 5: Make the Glaze: While the cake is baking, combine the brown sugar, butter, and heavy cream in a saucepan over medium heat. Stir until the butter melts and the sugar dissolves. Bring to a boil, then reduce the heat and simmer for about 5 minutes until the glaze thickens slightly. Remove from the heat and stir in the sea salt.
Step 6: Glaze & Serve: Poke holes all over the cooled cake with a skewer or fork. Slowly pour the salted caramel glaze over the cake, allowing it to soak into the holes. Sprinkle a little extra sea salt over the glazed cake to finish.
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