For the cake:

1 stick butter (1;2 cup)

1 cup whole milk

2 teaspoons vanilla extract

4 eggs, room temperature

1 1/4 cup sugar

2 cups flour

2 teaspoons baking powder

1 teaspoon salt

For caramel drizzle:

4 tablespoons butter

1/2 cup brown sugar

1/2 cup heavy cream

Move oven rack to meddle and preheat to 325 degrees F.  Butter and flour a bundt cake pan (or tube cake pan).  In a medium saucepan over medium low heat, melt butter.  Stir in milk and vanilla.  When small bubbles form around the edge, turn heat to lowest (do not boil).

In a large bowl, beat eggs and sugar with an electric mixer several minutes, until light and fluffy.  Slowly add hot milk mixture.  Combine dry ingredients (flour, baking powder and salt) in small bowl and add to batter.  Mix just until incorporated.  Pour batter into prepared pan and bake 45 minutes, or until set and lightly browned.

Make drizzle:  In the same medium saucepan over low heat, melt butter.  Add brown sugar, stirring for one minute.  Add cream and bring to a boil over medium heat.  Cook, stirring, two minutes.

Allow drizzle to cool 14 minutes until thickened.  Transfer cake to a serving platter and allow to cool.  Spoon caramel over cake.  Serves 8 - 10.