Sort ingredients
bbannar
QR Code
Listen
Pdf
Preheat oven to 350°F and grease a 9-inch round cake pan.
Cook the brown sugar and 2 tbsp butter in a small saucepan until thick and combined. Spread into the cake pan and arrange the peach slices in a circular pattern.
Whip together the 4 tbsp butter, granulated sugar, and vanilla until fluffy. Mix in the eggs, then the yogurt. Fold in the cake flour and baking powder until just combined.
Spread the batter evenly over the peaches and bake for 25–30 minutes, until a toothpick comes out clean.
Cool for 5–10 minutes, then carefully invert onto a serving plate while still warm.
Add the sugar to a medium saucepan over medium heat. Let it melt, stirring occasionally, until it becomes a smooth amber caramel.
Carefully whisk in the butter until fully melted and combined.
Slowly pour in the warm heavy cream while whisking continuously. (It will bubble up.)
Stir in the vanilla and a pinch of sea salt, if using.
Simmer for 1–2 minutes until smooth, then remove from the heat and let cool slightly before serving