Southern Caramel Bundt Pound Cake: A Sweet Southern Classic

Preheat your oven to 325°F (165°C). Grease and flour a Bundt pan, ensuring that the flour evenly coats the inside of the pan to prevent sticking.
Prepare the Cake Batter:

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes using an electric mixer on medium speed.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternately add the dry flour mixture and the wet ingredients (sour cream and milk) in batches, beginning and ending with the flour mixture. Mix until just combined.
Bake the Cake:

Pour the cake batter into the prepared Bundt pan and smooth the top with a spatula.
Bake for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool the Cake:

Allow the cake to cool in the pan for 10-15 minutes, then carefully remove it from the pan and transfer it to a wire rack to cool completely.
Make the Caramel Glaze:

While the cake is cooling, make the caramel glaze. In a saucepan, melt the butter over medium heat. Stir in the brown sugar, heavy cream, vanilla extract, and salt.
Bring the mixture to a simmer, stirring constantly, and let it cook for 3-5 minutes, or until the glaze thickens.
Remove the glaze from the heat and allow it to cool slightly before drizzling over the cooled cake.
Drizzle the Glaze:

Once the cake is completely cool, pour the caramel glaze over the top of the cake, allowing it to drizzle down the sides.
Serve and Enjoy:

Slice the cake and serve with a cup of coffee or tea, or enjoy it on its own as a sweet treat.
Serving and Storage Tips