FOR THE CARAMEL

Combine brown sugar butter, vanilla and salt in a small pot.
Heat on medium while whisking.
Cook for about 5 minutes. Pour enough of the caramel into 9” pan and work toward edge so bottom is covered.

FOR THE CAKE

Preheat the oven to 350F.

In a large bowl sift the flour, baking powder, salt and sugar. Give it a whisk and set aside.

In a medium bowl, add eggs, milk, vanilla and sour cream. Whisk together and set aside.

In a large bowl, cream butter for a few seconds.

Add dry mixture to the butter in two batches mixing on medium-low. Scrape the bowl down and mix until you have a crumby mixture.

On medium speed, beat 1/2 of the wet mixture into the crumby dry mixture. Scrape the bowl down and add the remaining wet mixture. Beat until combined.

Pour batter into the prepared pan, filling only 2/3 the way up.

Bake for 40-45 minutes and/or until a toothpick inserted comes out clean.

Once cake is springy in the center remove and allow to cool in pan for about 10 minutes. Invert onto wire rack and allow to cool completely.