Fresh Peach and Bourbon Upside Down Cake

Yields 8-10

Prep Time 20 min

Cook Time 50 min

Total Time 1 hr 10 mins

Ingredients

    For the Peach Topping

    • 1/2 cup butter
    • 3/4 cup brown sugar
    • 1/2 tsp cinnamon
    • 3 Tbsp bourbon
    • 4 peaches, cut into 1/2-inch wedges (about 1 1/4 pounds)

    For the Cake

    • 1 stick unsalted butter, at room temperature
    • 1 cup brown sugar
    • 2 large eggs
    • 1 teaspoon pure vanilla extract
    • 2 Tbsp bourbon
    • 1 1/2 cups all-purpose flour
    • 1/4 cup finely ground pecans
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup buttermilk

    To Serve: Fresh peach slices and vanilla ice cream

      Directions

      1. Preheat the oven to 375 degrees F. Combine the butter and brown sugar in a 10" ovenproof skillet and stir until the mixture looks like wet sand. Add the vanilla and bourbon and cook over medium-high heat until it starts to bubble. Remove from the heat and arrange the peaches in concentric circles over the caramel and set the skillet aside.
      2. Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla and bourbon.
      3. Whisk the flour, ground pecans, baking powder, baking soda and salt in a bowl.
      4. Reduce the mixer speed to low; add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, and mix until just incorporated. Pour the batter over the peaches and spread evenly.
      5. Transfer the skillet to the oven and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 50 minutes. (Cover loosely with foil if the cake is browning too quickly.) Let sit 15 minutes, then invert onto a platter and let cool completely.
      6. Serve with sweetened peach slices and vanilla ice cream (optional)

      Recipe Notes

      I did not peel my peaches; first I hate peeling peaches but I also thought the color of the skin might make it be pretty and I was right! ?

      When slicing the peaches and making sections that fit into the skillet, there are ends that are too small so I saved all of those pieces; probably 4 slices per peach and added a couple of tablespoons of brown sugar to them and let them macerate while the cake cooked. Once ready to serve I used those peaches as a fresh component on top of the cake and I loved the layers of cake, fresh peaches and vanilla ice cream. It's optional but good!

      SHARE THIS RECIPE
      © 2015 Creative Culinary. All rights reserved.
      Pin
      Share
      Tweet
      Yum
      Email