Preheat oven to 350°F. Line a 6 inch cake pan with parchment paper or grease really well. Set aside.
In a large bowl or stand mixer with whisk attachment add all dry ingredients and combine.
Making a well in the middle add yogurt, egg, oil and vanilla.
Stir until no lumps remain.
Pour cake batter into prepared pan.
Bake on center rack for 25 minutes or until a toothpick comes out clean.
While cake is baking make the caramel sauce.
In a heavy bottom pan or cast iron skillet cook sugar over medium heat (stirring constantly to avoid burning) until it melts into a thick brown liquid. About 10 minutes.**
Once melted stir in butter. Be careful it will boil quickly.***
Allow to cook for 1 minute without stirring.
Slowly pour warmed heavy cream in while whisking.*
Allow to boil for 1 minute and remove from heat.
Whisk in the salt and bourbon. Set aside
Allow cake to cool for 5 minutes and flip out onto a plate or serving dish.
Spread warm caramel over the top allowing to drip down the sides.
Top with kosher salt, chocolate chips and pecans. (optional)
Pour a glass of Breckenridge Distillery Rum Cask Finish to sip while enjoying.