Peach Upside Down Cake

Soft Peach Cake with Fresh Peaches baked right on, and frosted in a classic vanilla buttercream.

1/4 cup unsalted butter melted
2/3 cup brown sugar
3 large peaches sliced. I also leave my skins on, but you can slice them off if you prefer them that way.

3 whole eggs room temperature
2/3 cup sour cream room temperature
1/3 cup vegetable oil
2/3 cup buttermilk room temperature
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon peach flavoring (LorAnn) *optional, but adds great peach flavor
1 15.25oz Box Yellow Cake Mix I prefer the taste and texture of Duncan Hines, but any other brand will be similar.

1 1/2 cup (or three sticks) unsalted butter left out at room temperature for about 10 minutes
1 pinch salt
1 Tablespoon pure vanilla
1/4 cup heavy cream
7-8 cups powdered sugar

Preheat the oven to 325 degrees, prep two 8" cake rounds with a swipe of shortening and dust of flour to prevent sticking.
Split the melted butter between the two cake pans and brush along the bottom until it's in an even butter layer. Split the brown sugar between the two cake rounds, then lay down the peach slices along the bottom of the pan in an even layer. Set aside.
Hand-whisk all the cake ingredients in a large bowl together except for the cake mix. Sift in the cake mix and gently stir to combine. Split the cake batter between the two prepared peach-layered cake rounds. Bake for 30-32 minutes until the cakes have been baked through completely.
Remove the cake rounds from the oven and flip out onto a wire rack to cool completely. Wrap the cake rounds carefully in plastic wrap and freeze for at least 30 minutes for ease of assembly.

In a stand mixer fitted with a paddle attachment, whip up the butter until it's light and fluffy. Add in the salt, vanilla, and heavy cream and whip up again. Scrape down the sides of the bowl. Turn the mixer on low speed and add in the powdered sugar slowly. You may need to add in a little more heavy cream (about 2-3 Tablespoons if needed) to thin out the mixture. Set the mixer on high speed for 2 minutes until the buttercream is light and fluffy.

Add a little buttercream in the center of a cardboard cake round on a cake turntable to act as "glue". Place down the first cake layer (fruit side up), then add on a layer of buttercream. Crumb coat the cake, but leave the top exposed (so we can all see the gorgeous peaches!).
Add on a layer of buttercream around the sides of the cake. Using a cake turntable and scalloped cake scraper, carefully go around the outside of the cake to create the textured finish. Slice and enjoy!