Grease bottom and sides of bundt pan well using a nonstick baking spray or spreading a thin coat of shortening on the bundt pan, dusting with flour and then discarding any excess flour.
Whisk together flour, sugar, cinnamon, and salt in a large bowl. Cut in shortening with pastry blender or 2 forks.
Add packet of yeast to small glass bowl. Add warm water and allow yeast to sit for a few minutes.
Pour buttermilk and yeast mixture into dry ingredients and stir until well combined, but do not over mix.
Pour batter into prepared bundt pan and bake in preheated oven for 50 to 60 minutes until a skewer inserted into the middle of the cake comes out clean. Remove from oven and allow to sit for about 5 minutes as you prepare the salted caramel sauce.
Poke holes with a skewer all over the top surface of the cake. Pour Salted Caramel Sauce over coffee cake batter and allow to stand for 10 to 15 minutes to absorb the salted caramel sauce and to cool.
Carefully invert the bundt pan onto a cake plate or serving dish. Serve coffee cake with additional salted caramel sauce, if desired