Brioche Cake with Caramel Custard Cream

My fifth bread baketogether (BBT) with Hanaa is a brioche-based cake filled with yummy caramel custard cream from Tish Boyle's book "The Cake Book."  I just love how versatile brioche dough is--you can turn it into hamburger buns or dinner rolls, fill it with something savory or sweet or even turn it into fried confections like beignets or donuts.  And brioche as a cake?  Well, it's simply out-of-this-world!  It's so wonderful to eat a "cake" that's not so sweet yet still has that decadent buttery goodness and tender albeit slightly chewy crumb that normal butter cakes have.  And the soaking syrup flavored with vanilla or your favorite liqueur just enhances the delicious qualities of the brioche even more placing this cake a notch above being just a casual coffee cake (though I ate this for breakfast yesterday) LOL.  The caramel custard cream is really just a lightened pastry cream with the added step of caramelizing sugar beforehand which lends a wonderful flavor to the cream but I think blending dulce de leche into the cream would be a good alternative as well.

Peach Tatin Cake

This Peach Tatin cake is from Tish Boyle's "The Cake Book" and is one of the many cakes I intend to bake from her book as each recipe I've read so far just sounds absolutely mouth-watering.  This is supposed to be her cake interpretation of the French dessert Tarte Tatin which is an upside-down tart with caramelized fruits but of course when turned into a cake, it becomes another wonderful version of my much-beloved upside-down cake -- I think the numerous posts I've made on upside-down cake is further testament to my love for this oh-so-comforting cake.  I just love how fruit (my favorite thing to eat) is the main star of the show and just by changing the fruit or the combination of fruits, you feel like you're eating an entirely different cake altogether.