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Peach & Bourbon Upside Down Cake

Peach Upside Down Cake Recipe

I’m loving this cooler weather version of the very popular pineapple upside down cake that pairs peaches with bourbon, a caramel glaze, and a pecan buttermilk based batter! I’m not sure what my fascination is with upside down cakes, but ever since I tried the iron skillet pineapple upside down cake, I’ve wanted to experiment with other fruit and seasoning combinations. I stumbled across this peach bourbon upside down cake in the Food Network Magazine and it looked so delicious and very interesting with the beautiful spiral of peaches. It’s best served with a side of vanilla ice cream. I can’t wait to try this exact recipe this winter with apples and brown sugar.

This is the second recipe that I’ve tried from Food Network Magazine {see my Nutella icebox cake} and I am SO happy I subscribed. Most recipes are developed by your favorite Food Network chefs, aren’t too difficult, and so far have been interesting and tasty! I fold over so many pages of things I’d like to try as I sift though each month’s magazine!

Peach Upside Down Cake Recipe

Peach & Bourbon Upside Down Cake

Peach & Bourbon Upside Down Cake

Ingredients

  • 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, at room temperature
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk

Instructions

  1. Preheat the oven to 375 degrees F. 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.
  2. 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.
  3. 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.
http://www.fabfatale.com/2014/10/peach-bourbon-upside-down-cake/

Peach Upside Down Cake Recipe

Peach Upside Down Cake Recipe

Peach Upside Down Cake Recipe

Peach Upside Down Cake Recipe

Peach Upside Down Cake Recipe

Peach Upside Down Cake Recipe

Peach Upside Down Cake Recipe

What do you think of this peach bourbon upside down cake? Is this a dessert you would try?

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