Upside Down Peach Bourbon Cake
We had friends coming to dinner a few weeks back, and nothing to serve for dessert except for a few scrappy peaches. Lucky for us, and now for you, I whipped up what has become a favorite recipe.
For this recipe, I used peaches what were ripe but still a little firm as hold up better during baking. As well I used Bourbon, but feel free to use milk if Bourbon isn’t your thing. I made the recipe both ways, and it came out perfectly. The cake is best served warm so be sure not to wait until the next day to devour. You will want the caramelized sauce to ooze over every bite.
- 1 stick unsalted butter
- 3 medium peach, cut into medium slices
- 1 cup packed light brown sugar
To make batter
- 1.5 cup all-purpose flour
- 0.5 cup bourbon or milk
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup granulated sugar
- 1 stick unsalted butter, softened
- 0.25 tsp salt
- 2 tsp baking powder
- Preheat oven to 350°F.
- Butter bottom and sides of a 8 or 9 inch cake pan.
- Make topping:
- Lay the peach slices over the bottom of the baking pan.
- Melt 1 stick of butter in a saucepan.
- Add brown sugar and simmer over moderate heat, stirring, 5 minutes.
- Remove from heat.
- Pour over the peaches.
- Make batter:
- Sift together flour, baking powder, and salt.
- Beat butter in a large bowl with an electric mixer until soft, then add the granulated sugar.
- Mix until light and fluffy.
- Add eggs, 1 at a time, beating well after each addition.
- Add the bourbon and mix for 1 minute.
- Add half of flour mixture and mix on low speed just until blended.
- Add remaining flour mixture, mixing just until blended.
- Batter may appear slightly curdled, this is okay.
- Spoon batter over the peach slices, spread evenly.
- Bake cake in middle of oven until golden and a tester comes out clean, about 45 minutes.
- Let cake stand in pan for 5 minutes.
- Invert a plate over pan and invert cake onto plate.
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