Preheat oven to 375°F. Spray the inside of a tall-sided 9 or 10-inch round cake pan.
In a medium-sized saucepan combine butter, salt, brown sugar and dark rum. Cook over medium heat until mixture bubbles. Remove from heat and cool for no more than two minutes. Pour mixture into cake pan.
Arrange the peach slices in the bottom of the cake pan.
In a large mixing bowl whisk together cake flour, all-purpose flour, sugar, baking soda, baking powder, 3/4 teaspoon salt. Add buttermilk, eggs, vanilla, dark rum and melted butter. Whisk together until batter forms. Don't over mix or crumb will be dense. Pour batter over peach caramel layer and bake 40-45 minutes or until a toothpick inserted comes out clean. Cool pan exactly 4 minutes. Run the blunt edge of a knife around the sides of the pan to loosen the cake.
Invert the hot cake onto a serving platter and let cake at least 20 minutes before serving it with Rum Sauce.
Hot Rum Sauce
In a medium-size saucepan over medium heat, bring cream, sugar, vanilla, salt and rum to a boil whisking occasionally to combine. Once boiling, turn off the heat. Serve warm or at room temperature.
Peach skins can be easily removed by placing them in boiling water for 30 seconds and then immersing them in an ice bath for 10 seconds.If peaches want to slide off the edge of the cake when it's removed from the pan, keep them in place with toothpicks while cake cools. Remove prior to serving.Recipe adapted from Chef Alex Hitz featured in InspiredLivingOmaha.com August 2016
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.