Liberally mist a 12-cup bundt pan with non-stick spray, and dust with flour.

Preheat the oven to 350 degrees F.

Place the flour, salt, and baking powder in a bowl and stir to combine. Set aside.

Place the coffee, cream, and vanilla in a spouted vessel and set aside.

Cream the butter and brown sugar on medium-high speed, until pale and fluffy (about 5 minutes).

Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.

Add a third of the flour mixture and stir to combine.

Stir in half the coffee mixture, followed by another third of the flour mixture.

Pour in the remaining coffee mixture, stir, and then finish with the remaining flour mixture.

Transfer the batter into the prepared pan and bake for 1 hour and 10 minutes, or until a bamboo skewer inserted in the thickest part of the cake comes out clean or with a few moist crumbs.

Cool for 30 minutes, then invert onto a serving plate. Top with Chestnut Praline Sauce.

Place the sugar and water in a medium-sized pot. Cook over medium high heat until amber-colored.

Whisk in the cream and salt. Continue to cook until no lumps remain.

Remove from the heat and stir in the bourbon and chestnuts.