Preheat oven to 325 and prepare a 10+ cup capacity bundt pan.

For the Cake:  With a stand mixer, or in a large bowl using a hand mixer, blend butter and sugars until light and fluffy.  Add the eggs and vanilla and mix to combine.  Add the dry ingredients of flour, baking powder and kosher salt. Add the milk.  Finally, fold in the chopped pecans.  Spread the batter into the prepared pan and bake for approximately 75 minutes.  Once the cake has baked through, remove from the oven and let rest for 15 minutes before turning out of the pan.  Allow the cake to cool before adding the caramel drizzle.

For the caramel: Add the sugar to a medium saucepan and cook over medium high heat.  Stir the sugar gently, avoiding pushing the sugar up against the sides of the pan.  As the sugar heats it will start to become liquid, and it will turn amber in color.  Once the sugar has become a golden liquid, reduce the heat to low, add the butter and stir to melt.  Once the butter has melted, carefully add the cream.  Stir to combine all the ingredients and then cook over low heat for an additional 2 minutes.  Add a sprinkling of sea salt.  Allow the caramel to cool for 20 minutes before pouring over the cake.