butterscotch peach cake

Source- http://kitchentrialanderror.blogspot.com/2011/09/secret-recipe-club-butterscotch-peach.html

butterscotch adapted from smitten kitchen, cake adapted from baking & boys
1hour, makes one nine inch cake

for the butterscotch:
1/4 cup unsalted butter
1/2 cup packed dark brown sugar
1/2 cup  heavy cream
1/2 teaspoon flaky sea salt (or 1/4 teaspoon regular salt)
1 1/2 teaspoons vanilla extract

for the peaches:
3 large peaches, pitted and quartered
2 tablespoons unsalted butter
2 tablespoons sugar

for the cake:
6 tablespoons unsalted butter, room temperature
1 cup sugar
2 eggs
1 1/2 cups flour
3/4 cup milk
3/4 teaspoon baking soda
1/2 teaspoon salt

1. make the butterscotch sauce. melt the butter in a saucepan over medium heat. add the sugar, cream, and salt and mix until blended. bring to a boil and cook for about five minutes, whisking frequently. remove from heat and add the vanilla extract. cool to room temperature.
2. saute the peaches. melt the butter in a large sautepan over medium low heat. add the peach slices and toss with the sugar. cook until the peaches are soft, about five minutes. remove from heat and let cool while putting together the rest of the cake.
3. heat your oven to 325F. grease one nine inch cake pan. if you want the cake to turn out of the pan, line the bottom with parchment paper. trust me, it will stick otherwise.
4. make the cake. cream the butter and sugar until light and fluffy. add the eggs one at a time until well blended. in a separate bowl, mash the sauteed peaches with a fork and add the milk. 
5. add a half cup of flour to the batter, then a third of the peaches. repeat. add the baking soda and salt with the last addition of flour. mix until blended.
6. pour the batter into the prepared pan. pour the butterscotch sauce evenly over the top of the cake. use a skewer or a knife to swirl the butterscotch into the cake. bake for about 60 minutes, or until a tester comes out clean. cool completely on a wire rack before serving.