For the cake:

1 c. butter, softened, plus more for pan

2 ¼ c. brown sugar

2 t. vanilla bean paste

4 eggs

1 c. buttermilk

3 c. sifted flour

2 t. baking powder

½ t. Kosher salt

Preheat oven to 325°F.

Generously butter a bundt or tube pan.

Mix flour, baking powder, and salt.

Cream butter and sugar. Add vanilla.

Add eggs one at a time, mixing well after each addition.

Alternate adding dry ingredients and buttermilk in 3-4 portions, mixing on low after each addition.

Pour batter into buttered pan and bake for 50-60 minutes until a wooden toothpick comes out clean.

For the caramel:

½ c. butter

1 c. packed brown sugar

¼ - ½ c. evaporated milk

1 t. vanilla bean paste

¼ t. Kosher salt (optional)

Melt butter over low heat.

Add brown sugar and increase heat to medium.

Boil for 2-3 minutes.

Add evaporated milk. Boil 5 minutes.

Remove from heat and add vanilla and salt, if using.

Beat for 3-5 minutes until sauce begins to thicken.

Pour over cake.