In a medium sized saucepan, add the granulated sugar and water and stir it together so all of the sugar is wet. Flatten it out into an even layer, so it melts evenly. Melt it over medium/high heat until golden brown. Once you can see it starts slightly brown, give it a stir once in a while so it all melts evenly.

Once the caramel is golden brown, reduce the heat to medium heat and stir in the butter until it has melted into the caramel. Then add the heavy cream, a little at a time, stirring in each addition until incorporated. It will bubble up strongly so be careful of your fingers. Stir constantly until it has gathered.

Turn off the heat and add a pinch of salt and stir it in. Transfer it to a shallow bowl, so it can cool down faster, and let it cool down in the fridge. It takes about 30-60 minutes to become room temperature.

Start by browning the butter, over medium heat in a frying pan. Once browned, pour it into a bowl and let it cool down while preparing the other ingredients.

In a large mixing bowl, sift all-purpose flour, baking powder, baking soda and salt. Then add granulated sugar and mix it together so everything has been combined. Set it aside.

In the bowl with the browned butter, add the eggs, Greek yogurt, milk, oil and vanilla extract and with a hand mixer mix it all together until smooth.

Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there are no lumps left in the batter. Using a rubber spatula, scrape down the sides of the bowl, and give the cake batter a final mix so everything has been incorporated.

Pour the batter in the baking pan and bake for 22-25 minutes or until a cake tester comes out clean.

Add 570 g (2 cups) of the caramel into a bowl or the bowl of a stand mixer. Allow the caramel to come to room temperature.