Peach Cake Recipe Barefoot Contessa

a low country shrimp boil chef whitney otawka peach upside down cake

EMILY DORIO

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 bookSaltwater Table: Recipes from the Coastal South.

Yields: 8 - 10 servings

Prep Time: 0 hours 30 mins

Total Time: 1 hour 30 mins

1/2 c.

(1 stick), plus 7 tablespoons unsalted butter, divided, at room temperature

1 c.

packed brown sugar

2 tbsp.

bourbon

1/2 tsp.

ground cinnamon

1/2 tsp.

plus a pinch kosher salt, divided

large ripe peaches, pitted and thinly sliced

1 1/2 c.

all-purpose flour, spooned and leveled

1 1/2 tsp.

baking powder

1 c.

granulated sugar

large eggs

2 tsp.

pure vanilla extract

3/4 c.

buttermilk

Whipped Sour Cream

1 1/2 c.

heavy cream

3 tbsp.

sour cream

3 tbsp.

confectioners' sugar

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

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.

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io