Sticky Figgy Bundt Cake

Preheat the oven to 350 F and butter and flour a 12-cup bundt pan. Set pan aside.

Add the eggs and sugar to a large bowl and beat together until creamed. Beat in the butter and vanilla followed by the buttermilk and fig preserves.

In a separate bowl, sift together the flour, baking soda and salt then slowly beat it into the batter. Pour into the prepared pan and bake for 1 hour or until a cake tester inserted in the center of the cake comes out clean. Remove pan from oven and set it on a rack. Allow cake to cool completely before inverting it out of the pan onto a serving plate.

Make the caramel sauce by melting the sugar in a pot over a low to medium flame. Do not stir. When the sugar has completely dissolved, remove it from the heat and add the warm heavy cream. The mixture will bubble up. Return to a low heat and stir vigorously until all lumps are gone and the sauce is a light golden brown. Finish by stirring in the butter and sea salt and remove from the heat.

When the cake has cooled, pour caramel sauce over the top and serve the remainder on the side. Makes 10-12 servings.