2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 3/4 cups granulated sugar
1/2 tablespoon ground cinnamon
5 ounces (1 small can) evaporated milk
1 cup Greek yogurt or sour cream
2 eggs, beaten and at room temperature
2 teaspoons vanilla extract
1/2 cup butter, melted
1 cup granulated sugar
8 tablespoons unsalted butter, cubed
1/2 cup heavy cream
1/2 teaspoon vanilla extract
Pinch of fine grain salt
Maldon flake salt (or other flake salt)
Make the cake: Heat the oven to 350°F. Grease a 12 cup bundt pan with flour-based baking spray (such as Baker’s Joy). Alternatively you may grease the pan with shortening and coat it with flour, but this may prove difficult if your bundt pan has a lot of detail in the design.
Whisk together the flour, baking soda, salt, granulated sugar and cinnamon in a large batter bowl. Add the evaporated milk, yogurt, eggs and vanilla. Beat on low speed with an electric mixer until just combined. Gradually add in the melted butter. Scrape down the bowl; beat for 2 minutes until all ingredients are well blended. Pour batter into the prepared pan.
Bake for 40 to 50 minutes, or until a tooth pick tester comes out clean. Let stand for 5 minutes in the pan, or until the cake’s edges start to pull away from the pan. Turn the cake onto a cooling rack to cool completely.
Make the caramel sauce: Melt the sugar over medium-high heat in a medium saucepan. Gently prod the sugar as it melts to promote even cooking. Cook until the sugar turns deep amber and add the butter all at once, using a whisk to combine. Be very careful with this addition because the butter will cause the caramelized sugar to bubble and sputter. Keep whisking until the butter incorporates (this make take a minute or two). Remove pan from heat and gradually pour in the heavy cream, whisking constantly. When the mixture is smooth, stir in the vanilla extract and pinch of salt.
Transfer the mixture to a bowl and let thicken slightly in the refrigerator, about 30 minutes.
Place the cake on a serving plate with a lip. Pour half of the caramel sauce over the cake and garnish with on or two pinches of flake salt. Reserve the remaining caramel to serve on the side in a gravy boat, or add extra caramel to individual slices.
Store the cake covered at room temperature for up to three days. Refrigerate unused caramel sauce and re-warm in the microwave or on the stove top when ready to pour over cake slices.