Preheat the oven to 350 degrees.

In a standing mixer, cream butter and sugar together. With the mixer on low, add in the eggs one at a time scraping down the bowl between additions. Sift the dry ingredients together and add to the butter/egg mixture. Turn the mixer on low while slowly drizzling in the milk. Continue to beat until the batter is smooth, about 30 seconds to a minute. Mix in vanilla.

            Pour into a greased bundt pan and smooth. Pour the salted caramel on and around the top of the batter. Take a skewer and lightly mix the layer of caramel into the batter.

            Bake for 45-50 minutes or until the center is set. Let cool for 10 minutes before turning out onto a cooling rack. If necessary, level out the bottom of the cake with a serrated knife, and set onto a cake plate. Sprinkle with powdered sugar.