Cream butter, salt and sugar in bowl of stand mixer with paddle attachment until light and fluffy. Add eggs, one at a time, and vanilla. Mix on low speed until combined. Add wet (yogurt and cream) and dry (flour and baking soda) ingredients alternately, beginning and ending with the dry. Set batter aside.

To prepare caramel, put water and sugar into a sauce pan and cook over medium heat until sugar is a light to medium amber caramel. Lower heat and gradually add butter, whisking constantly until the butter is all incorporated and emulsified. Remove from heat and pour into greased baking dish. (You may also prepare the caramel in an oven safe sauté pan which you will then bake your cake in). Arrange peach slices in pretty pattern over caramel and allow to cool.

Pour cake batter over caramel and peaches. Place dish or pan onto parchment lined sheet pan to catch any juices or overflow. Bake in preheated 325°F oven. Cake is done when a cake tester inserted comes out clean, cake is golden brown and springs back when pressed. Remove pan from oven and immediately invert onto plate or cake stand. Allow to cool completely before cutting.

Meanwhile make butter sauce. Place ½ cup granulated sugar in sauce pan with just enough water to moisten the sugar; should be the consistency of wet sand. Cook sugar until it’s a light amber caramel, the color of honey. Slowly add peach nectar. Bring to a boil and then reduce to a simmer. Add another ½ cup granulated sugar. Cook until liquid has reduced by half. Lower heat and whisk in butter until smooth and glossy. Pour butter sauce over cake. Devour!