For the Cake:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and generously grease a Bundt pan with butter or non-stick spray. Lightly flour the pan to ensure easy release.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream butter and sugar: In a large bowl or stand mixer, beat the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
4. Add eggs: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients. Be careful not to overmix.
6. Fold in magnolia petals: Gently fold the chopped magnolia petals into the batter until evenly distributed.
7. Bake: Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the cake to cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely.

For the Caramel Glaze:

1. Melt butter and sugar: In a small saucepan, melt the butter over medium heat. Add the brown sugar and whisk until combined.
2. Add cream: Slowly stir in the heavy cream and continue whisking until the mixture is smooth.
3. Simmer and finish: Let the mixture come to a gentle boil, then reduce the heat and simmer for 3-4 minutes. Remove from heat and stir in the vanilla extract and salt.
4. Drizzle: Allow the glaze to cool for a few minutes to thicken, then drizzle it over the cooled Bundt cake.