Make the caramel sauce:

Combine the milk, brown sugar, diced butter and salt in 8-inch-diameter ceramic soufflé dish.  Set aside.

Make the cake:

Preheat oven to 350°F.

Using an electric mixer, beat the eggs and brown sugar until thick and fluffy, about 3 minutes. Meanwhile, combine the milk, melted butter and vanilla in small bowl. In another bowl, whisk the flour, baking powder and salt to blend. With the mixer on low speed, alternately add the flour mixture into the egg mixture in 3 additions and the milk mixture in 2 additions, beginning and ending with the flour mixture and beating well after each addition.

Pour the cake batter evenly over the brown sugar mixture in the soufflé dish. Bake until the top of the cake has cracked and a tester inserted into center of cake comes out clean, about 40 minutes. Serve hot with a small pitcher of light cream.