To Make the Batter:

1. Set your oven to a true 325°F.  An oven thermometer is extremely useful here, since most ovens will not reach 325°F when set to 325°F.  
2. In a medium bowl, combine the granulated sugar and the contents of the vanilla bean (if using). Scrunch the vanilla beans into the granulated sugar to release the scent. Once done, set aside. 
3. Sift together the all-purpose flour, kosher salt, and baking soda in a medium bowl.  Set aside.
4. Add the room-temperature butter and cream cheese to the bowl of your stand mixer or a large mixing bowl.  Mix with your hand or stand mixer until the fats are completely smooth and combined. Add the vanilla-infused infused granulated sugar and cream until the mixture is light and fluffy.
5. Add the eggs and egg yolks, one at a time, mixing each egg until completely incorporated into the mixture.  Scrape the sides and bowl as needed to ensure even mixing.
6. Add the vanilla extract (if using) and mix thoroughly.
7. Add half of the flour mixture and mix until just combined.
8. Add all of the sour cream and mix until just combined.
9. Add the second half of the flour mixture and mix until just combined.  Using a rubber spatula, give the sides and bottom of the bowl a final scrape to ensure that the batter is evenly mixed.
10. Prep a 10- or 12-cup bundt pan as you normally would (I use butter and flour to prep pans for this cake)
11. Bake for 60-70 minutes in a true 325°F oven, or until an instant-read thermometer reads 210°F-212°F.  You don’t want to overtake this cake or it could get dry.  

To Make the Vanilla Simple Syrup:

1. Add sugar, salt, and water to a small saucepan.  Bring to a boil and reduce to a simmer.  Remove from the heat as soon as the sugar is completely dissolved.
2. Add pure vanilla extract and stir to combine.
3. Allow the cake to cool in its pan for ten minutes, then invert and place on top of a cooling rack.  Brush simple syrup on the cake and allow to cool completely.

To Make the Creme Brûlée Topping:

1. Add the granulated sugar in an even layer on the bottom of a saucepan.  Turn on the saucepan to medium heat (not medium-high).
2. Allow the sugar to melt a bit.  You should see melted sugar at the top.  Once you see melted sugar, use a rubber-handled whisk to continuously stir the mixture. 
3. When the mixture is about 50% smooth and glassy, remove from heat.  Keep stirring until all of the clumps melt.
4. Place the cooled cake on a cooling rack and put parchment paper underneath the cooling rack.
5. Pour the desired amount of sugar immediately over the cooled cake and wait for 5-10 minutes.  The sugar will harden and you’ll get that satisfying *crack* from your cake!
6. Enjoy!