Fresh Peach Pecan Caramel Cake

3-4 fresh peaches*
3/4 cup butter (1-1/2 sticks)
1/2 cup brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup chopped pecans (I left them out)
1 cup white sugar
3 eggs
1 cup vanilla Greek Yogurt
1 tsp. vanilla
2 cups flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3/4 cup Caramel Sauce (recipe follows) or you favorite caramel sauce

1. Prepare caramel sauce.  (Recipe below).   Preheat oven to 350℉.  Melt 1/4 cup butter and pour in bottom of 9x9 inch cake pan.  Mix together the brown sugar, cinnamon and nutmeg.  Sprinkle 1/3 of the sugar mixture over the melted butter in the bottom of the pan.  Set remaining cinnamon and sugar mixture aside.  Sprinkle half the chopped pecans over the butter in the pan.

2.  Beat remaining 1/2 cup butter with 1 cup white sugar until creamy and light.  Beat in eggs, yogurt, and vanilla.  Stir in flour, baking soda, baking powder, and salt; beat until smooth.  Spread half of the batter into prepared pan.  Arrange half the peach slices on batter, and then sprinkle with half the remaining cinnamon and sugar mixture.  Spread remaining batter over peaches; then arrange the remaining peach slices on top.  Sprinkle with remaining cinnamon and sugar and then pecans.  Bake 45-55 minutes or until a toothpick inserted into the center comes out clean.

3.  Cool, cut and place on serving plates.  Drizzle lightly with caramel sauce before serving.

* If you use canned or frozen peaches; drain well and increase baking time if needed

Caramel Sauce:
1/2 cup brown sugar
1/2 cup white sugar
1 cup light corn syrup
1 cup cream
1 TBS vanilla
pinch of salt

Combine 1/2 cup brown sugar, 1/2 cup white sugar, 1 cup light corn syrup and 1 cup cream.  Stirring frequently, bring to a boil over medium heat.  Reduce heat and simmer gently 5 minutes.  Remove from heat, stir in 1 TBS vanilla extract, and a pinch of salt.  Cool to desired temperature.  Sauce will thicken as it cools.  Stir in 1 TBS of milk at a time to create desired consistency if it becomes to thick.  Cover and store leftovers in refrigerator.  Use with pancakes, french toast, ice cream, cake etc.  Makes about 2 cups sauce.

From Becky Low on Studio 5