Brown the unsalted butter in a saucepan over medium-high heat until golden brown and aromatic. Cool for about 1 hour.

Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.

In a mixing bowl, whisk together the dry ingredients: flour, baking powder, chai spice mix, and salt.

Cream unsalted butter and cooled browned butter with granulated and brown sugars until fluffy.

In another bowl, mix the wet ingredients: eggs, sour cream, vanilla, and sweetened condensed milk.

Slowly combine the wet and dry mixtures, being careful not to overmix.

Pour the batter into the prepared bundt pan and bake for 50-55 minutes.

Cool the cake in the pan for 10 minutes, then invert onto a cooling rack.

Prepare the salted caramel glaze by combining all glaze ingredients in a saucepan and stirring until thickened.

Drizzle the glaze over the cooled cake and serve.