Peach Caramel Upside Down Cake

By KodiakDavis

Ingredients

• Caramel:
• 1/2 cup butter (room temperature)
• 1 cup sugar
• 1 1/2 cups flour
• 2 teaspoons baking powder
• Pinch of salt
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/3 cup buttermilk
• 1 pound peaches (sliced into 1/2 in wedges)
• 6 tablespoons unsalted butter
• 1 cup dark brown sugar
• 2 tablespoons dark rum
• 1/2 teaspoon ground cinnamon

Details

Servings 12
Preparation time 20mins
Cooking time 65mins

Preparation

Step 1

Preheat oven to 350 degrees
With and electric mixer, cream butter and sugar together until well combined.
Add eggs (one at a time) beat well after each egg.
Add vanilla extract and mix until well combined.
In a separate bowl, mix flour, baking powder and salt.
Beginning and ending with flour mixture, alternate adding the dry ingredients and the buttermilk to the butter mixture.
Mix until combined, over mixing causes a dry cake.

Caramel sauce:

* in a skillet or small pan, melt butter with brown sugar, whisking until sugar is well combined.
Add dark rum and cinnamon.
Arrange fruit in the caramel sauce according to the directions below for whichever pan you are using.
Pour cake batter over all and bake for about 45 minutes or until cake is set.
You can test with a toothpick, just remember not to press it all the way down to the caramel.

* If using a cast iron skillet, prepare the caramel sauce in the skillet, then arrange the fruit slices in the caramel and pour cake batter over all.

** If using a 9 inch cake pan, prepare the pan by using butter to grease it, then lay a piece of parchment, cut to fit, on the bottom of the pan, then butter the parchment paper also. Place fruit slices next, then pour the cake batter over all. Be careful not to overfill your cake pan, leave some room for the cake to rise.