TasteToronto | Peach Bourbon Upside Down Cake

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Peach Bourbon Upside Down Cake

Moderate

Peach Bourbon Upside Down Cake

Nadia Boachie

Nadia Boachie

Peach Bourbon Upside Down Cake

Method

Peach Bourbon Upside Down Cake 4 Steps

  • Step 1

    Preheat the oven to 375°F.

  • Step 2

    Combine 3/4 cup sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet and stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Remove from the heat and arrange the peaches in concentric circles over the caramel. Drizzle with the bourbon; set the skillet aside.

  • Step 3

    Whisk the flour, ground pecans, baking powder, baking soda and salt in a bowl. 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. 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.

  • Step 4

    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.

Tags:

Cooking At Home

Toronto Recipes

Peach Bourbon Upside Down Cake

Moderate

Peach Bourbon Upside Down Cake

Nadia Boachie

Nadia Boachie

Peach Bourbon Upside Down Cake

Yields:

Serves 8

Prep Time:

0 hours 25 mins

Cook Time:

0 hours 55 mins

4.0

Rate This Recipe

Sweets

Ingredients

Peach Bourbon Upside Down Cake

  • 1 3/4 cups sugar

  • 4 peaches, cut into 1/2-inch wedges (about 1 1/4 pounds)

  • 2 to 3 tablespoons 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 stick unsalted butter, room temperature

  • 2 large eggs

  • 1 teaspoon pure vanilla extract

  • 1 cup buttermilk

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Method

Peach Bourbon Upside Down Cake 4 Steps

  • Step 1

    Preheat the oven to 375°F.

  • Step 2

    Combine 3/4 cup sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet and stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Remove from the heat and arrange the peaches in concentric circles over the caramel. Drizzle with the bourbon; set the skillet aside.

  • Step 3

    Whisk the flour, ground pecans, baking powder, baking soda and salt in a bowl. 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. 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.

  • Step 4

    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.

Tags:

Cooking At Home

Toronto Recipes

Peach Bourbon Upside Down Cake