Salted Caramel Upside Down Cake

I decided to scrounge around in the freezer and start using up last years produce.  I found some white peaches and decided to try this cake.  It was good, but I think the peaches were too soft a fruit to go into this recipe.  Next time I will try apples or fresh pineapple.  

Fall Baking

My daughter made this decadent cake some time ago and I just had to share it with you.  Rich, dense and delicious, put this one on your list.

SALTED CARAMEL CAKE

1 1/2 cups all purpose flour

1 tsp. baking powder

1/4 tsp. sea salt

1 stick unsalted butter - room temperature

1 cup plus 2 TB. brown sugar

2 large eggs - room temperature

1 tsp. vanilla

1/2 cup buttermilk

Preheat oven to 325 degrees.  Grease and flour 2 regular sized cake pans.  In a bowl, combine flour, baking powder and sea salt.  Set aside.  In a bowl with an electric mixer, cream butter and brown sugar until fluffy.  Add eggs one at a time and mix until well incorporated then add vanilla.  Alternately add flour mixture and buttermilk, making sure that each is incorporated before adding the next.  Divide the mixture evenly into the cake pans.  After adding the filling mixture below, bake until a toothpick inserted into center of cake comes out clean.

SALTED CARAMEL FILLING

1/2 c. sugar

3 tbs. salted butter

1/4 cup heavy cream

In a large pot, melt sugar by itself over medium heat until it begins to melt.  Gently whisk.  Add the butter and mix until it begins to melt then incorporate heavy cream.  The mixture will begin to foam.  Continue to whisk until the sauce is thickened.  Remove from heat and cool. Drop the filling by teaspoonfuls over both cake layers pressing the mixture gently down into the batter.

SALTED CARAMEL BUTTER CREAM FROSTING

1/4 cup sugar

2 tbs. water

1/4 cup heavy cream

1 tsp. vanilla

2 sticks butter, one unsalted and the other salted

1/2 tsp. sea salt

1 1/2 cups powdered sugar

In a saucepan, combine sugar and water and bring to a boil.  Cook without stirring until it starts turning a deep brown.  Remove from heat and very slowly add the cream and vanilla.  Lightly mix until the mixture is smooth.  Allow the caramel to cool for about 20 minutes, but make sure it doesn't harden.  In a mixer, beat the butter and salt until fluffy.  Slow the mixer speed and add the powdered sugar until combined.  Using a spatula, scrape the sides of bowl and add caramel.  Mix, then ice the cake.