Southern Peach Upside Down Cake
This dessert is a celebration of ripe peaches, more caramelized than a pie with the lovely fragrance of spices in the cake.
Makes
Serving size
Ingredients
½ cup bourbon
2 cups (450 gram) peaches, peeled and sliced
¼ cup and ½ cup butter, divided
½ cup brown sugar
¼ cup sugar
1 tablespoon lemon zest
1 large egg, room temperature
1 teaspoon vanilla extract
1 ¼ cup flour
1 ¼ teaspoon baking powder
1 teaspoon cardamom
1 teaspoon cinnamon
½ teaspoon clove
¼ teaspoon salt
½ cup skim milk
1 tablespoon mint, chopped
Special Equipment
Electric mixer
Instructions
- Preheat oven to 350°F.
- Pour the bourbon into a medium mixing bowl. Marinate peaches in bourbon for 10 minutes.
- Place ¼ butter in a medium sized, cast-iron or ovenproof skillet.
- Melt the butter in the oven for about 5-7 minutes. Remove from the oven.
- Sprinkle brown sugar evenly over butter. Arrange the peaches in an attractive pattern over the brown sugar.
- Combine the ½ cup butter and regular sugar in a large mixing bowl and beat with an electric mixer on medium high speed until light and fluffy.
- Add lemon zest, eggs and vanilla.
- Combine flour, baking powder, cardamom, cinnamon, clove and salt in another bowl. Whisk to combine well.
- Add to the butter and egg mixture alternately with milk. Beat with mixer on medium speed after each addition, just until combined. Remove from mixer.
- Spread the batter carefully over peaches in the skillet.
- Bake about 40-45 minutes until a toothpick can come through clean.
- Cool 5 minutes and then invert onto a serving platter.
- Sprinkle chopped mint on top to garnish. Serve warm.
Cooking Tip
If you are having trouble inverting the cake, gently loosen the sides with a spatula. Then place a platter wider than the skillet on top. With one hand on top of the plate, flip gently so the cake can fall onto the platter.
Recipe Contributed by FamilyCook Productions
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