Recipe by Heather Christo
1 cup unsalted butter, softened
1 1/2 cups sugar
4 large eggs, room temperature
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/2 cup buttermilk, room temperature
12 Tablespoons butter, softened
2 cups packed dark brown sugar
1 teaspoon salt
1/2 cup heavy cream
1 tsp vanilla extract
2 1/2 cups powdered sugar
4 Peaches, peeled and thinly sliced
For The Cake:
Preheat the oven to 350 degrees. Spray two
9- inch round cake pans with baking spray and put parchment rounds at the bottom of each pan.
In the bowl of a standing mixer cream together the butter and sugar until fluffy. Add the eggs and the vanilla and whip until fluffy.
In a large bowl, mix the flour granulated sugar, baking powder, baking soda, and salt until combined.
Add the dry ingredients to the bowl and partially combine. Add the buttermilk and whip everything together until you have a uniform smooth batter.
Scrape equal amounts of batter into the prepared pans and bake until golden and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool the cake in the pans for at least 1 hour before frosting.
For The Frosting:
Heat 8 Tablespoons of the butter, brown sugar, and salt in a large saucepan over medium heat until small bubbles appear around the perimeter of the pan, about 5 minutes.
Whisk in the cream and cook until a ring of bubbles reappears, about 1 minute. Off the heat, whisk in the vanilla.
Transfer the hot frosting mixture to the bowl of a standing mixer and slowly mix in the confectioners sugar until incorporated.
Increase the speed to medium and beat until the frosting is pale brown and just warm, about 5 minutes. Add the remaining 4 TB butter, 1 piece at a time, and beat until light and fluffy, about 2 minutes.
Place 1 cake round on a platter and spread 1 cup of the frosting over the cake, then top with the peaches.
Top the peaches with the second cake round and spread the remaining frosting evenly over the top and sides of the cake. Slice and serve.
Note: the cooled frosting stays soft and spreadable longer than most recipes, but will stiffen up over time. I also had trouble with the peaches wanting to slip out of the filling, so I would really pile them to the middle of the first layer and then they will naturally spread out. The peaches at the edges of the filling just slipped right out otherwise.