1. Preheat oven to a true 325°F.  An oven thermometer will help you determine whether your oven is at the correct temperature.
2. Sift together the flour, baking soda, and salt.  Set aside.
3. Add butter and vegetable oil to a large mixing bowl, or the bowl of a stand mixer.  Mix until the fats are completely smooth.
4. Open vanilla bean pod by gently using a sharp knife to split it open.  Scrape the vanilla beans from the pod and add to the sugar in a small bowl or deli cup. Massage the vanilla beans into the sugar (or shake the deli cup thoroughly) to blend. 
5. Add infused sugar to the butter/oil mixture and cream on medium speed until the mixture is light and fluffy.  Scrape the sides and bottom of the bowl as needed to ensure even mixing.
6. Add eggs, one at a time, mixing each egg until it’s invisible.  Scrape the sides and bottom of the bowl as needed.
7. If using pure vanilla extract, add it now. Mix until fully incorporated. If using vanilla beans, you can omit this step.
8. Add half of the flour mixture and mix until nearly combined.
9. Add all of the sour cream and mix until nearly combined.
10. Add the other half of the flour mixture and mix until nearly combined.  Use a stiff spatula to thoroughly scrape the sides and bottom of the bowl, and fold several times to ensure that the batter is evenly mixed.
11. Prepare a 10 or 12-cup bundt pan as you normally would.  Add the batter to the bundt pan and place in the oven at a true 325°F.  By cake for 60-70 minutes, or until an instant-read thermometer reads 212°F in the center of the cake.
12. Remove the cake from the oven and place on a cooling rack while still in the pan.  Allow it to remain in the pan for ten minutes, then invert onto a cooling rack.

To Make the Simple Syrup:

1. Place water, sugar, and fine sea salt in a small saucepan.  Bring to a boil, then reduce to a simmer, cooking only until all of the solids have dissolved. 
2. Remove from the heat and add the pure vanilla extract.  Stir to combine and allow to cool completely.
3. After the cake has cooled in the pan for ten minutes, invert it on the cooling rack and remove the pan.  Allow to cool completely, then brush the completely cooled simple syrup onto the cake with a pastry brush.

To Make the Glaze:

1. Add confectioner’s sugar, fine sea salt, pure vanilla extract, and 2 tablespoons of whole milk to a large bowl.  Use a small whisk to combine.  Final glaze should have the consistency of thick honey.  If necessary, add the up to one more tablespoon of milk to the glaze, 1/2 teaspoon at a time, to reach desired consistency.
2. Add glaze to the completely cooled cake.

To Make the Vanilla Bean Whipped Cream (Optional)

1. Place cold heavy cream, fine sea salt, vanilla beans, and confectioner’s sugar into a large mixing bowl, or the bowl of a stand mixer.  Stir gently with whisk until the confectioner’s sugar is completely hydrated by the heavy cream.
2. Mix on medium speed for 3-5 minutes, or until the whipped cream reaches the desired stiffness. Depending on my mood, I can go for either soft peaks or semi-stiff peaks. Totally up to you!  
3. Enjoy!