Almost magically simple to make, upside-down cakes make the most of caramel and fruit flavors. This bourbony peach version is full of Southern charm and great for outdoor gatherings, or simply as a weeknight dessert. Serve it with a scoop of vanilla ice cream. This recipe originally appeared in the book Saltwater Table: Recipes from the Coastal South.
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Yields:
8
– 10
servings
Prep Time:
0
hours
30
mins
Total Time:
1
hour
30
mins
c.
(1 stick), plus 7 tablespoons unsalted butter, divided, at room temperature
tsp.
plus a pinch kosher salt, divided
large ripe peaches, pitted and thinly sliced
c.
all-purpose flour, spooned and leveled
tsp.
pure vanilla extract
Whipped Sour Cream
tbsp.
confectioners’ sugar
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- Preheat oven to 350°F. Grease a 9-inch round cake pan with
1 tablespoon butter. Line bottom with parchment paper. - Melt 6 tablespoons butter, brown sugar, bourbon, cinnamon, and pinch salt in a small pot over medium heat; stir to combine. Pour into prepared pan, spreading evenly. Layer peach slices atop caramel mixture, working outward from center to form a spiral that covers bottom of pan; set aside.
- Whisk together flour, baking powder, and remaining 1/2 teaspoon salt in a bowl. Beat 1/2 cup butter and granulated sugar
with an electric mixer on medium speed until light and fluffy, 2 to
4 minutes. Beat in eggs one at a time, scraping down bottom of bowl after each addition. Beat in vanilla. Reduce mixer speed to medium-low and beat in flour mixture and buttermilk alternately, starting and ending with flour mixture, just until combined. Spread batter over peaches. - Bake until top is golden brown and a toothpick inserted into center comes out clean, 35 to 40 minutes. Cool in pan on a wire rack 15 minutes. Run a butter knife around inside edge of pan; invert onto a plate. Serve warm with Whipped Sour Cream alongside.
Whipped Sour Cream
- Whisk together heavy cream, sour cream, and confectioners’ sugar with an electric mixer on high speed until medium peaks form. Makes 3 cups.
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