Posted by https://www.creative-culinary.com/fresh-peach-and-bourbon-upside-down-cake/
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Fresh Peach and Bourbon Upside Down Cake
1 hr 10 mins
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
- 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.
- 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.
- Whisk the flour, ground pecans, baking powder, baking soda and salt in a bowl.
- 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.
- 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.
- Serve with sweetened peach slices and vanilla ice cream (optional)
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!