Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the vanilla bean seeds (or vanilla extract).

Beat in the eggs one at a time, mixing well after each addition.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.

Pour the batter evenly into the prepared bundt pan.

Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

While the cake is cooling, prepare the caramel drizzle. In a medium saucepan, combine the sugar and heavy cream for the caramel. Cook over medium heat, stirring constantly, until the sugar is melted and the mixture comes to a boil.

Remove from heat and stir in the butter and salt until smooth. Let the caramel cool slightly before drizzling.

Once the cake is completely cool, drizzle the caramel over the top.