Food

Food

Recipes from the Grapevine Cottage

Recipes --> Desserts --> Peach Upside-Down Cake

Peach Upside-Down Cake With Bourbon Whipped Cream

Linda saw an article about alternative summer fruits being used in the traditional upside down cake and gave peaches a try. The decadent but tasty Bourbon-tinged whipped cream topping was a great addition.

Ingredients
For the Fruit Topping:
4 tablespoons unsalted butter
1/3 cup light brown sugar
1 & 1/2 teaspoons freshly squeezed lemon juice (see Tip)
1/4 teaspoon fine sea salt
4 to 5 cups sliced peaches, about 6 whole peaches

For the Cake:
1/2 cup unsalted butter, melted and cooled, plus more for greasing the pan
1 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon finely grated lemon zest
2 large eggs, at room temperature
1/2 cup sour cream
1 & 1/2 teaspoons baking powder
3/4 teaspoon fine sea salt
1/4 teaspoon baking soda
1 & 1/2 cups all-purpose flour
1/2 cup heavy whipping cream
Sprinkle of powdered sugar (or granulated) - optional
1 tablespoon Bourbon

Preparation
Heat oven to 350 degrees. Make the topping: In an oven-safe 10-inch skillet (we used our cast iron skillet), melt butter over medium heat. Add the brown sugar, lemon juice, and salt, and whisk until the brown sugar melts, 1 to 2 minutes. Let cook, whisking constantly until the mixture starts to smell like caramel and darkens slightly, about 1 minute longer. (Don’t walk away, or the mixture may burn.) The mixture will clump and separate, but that’s OK.

Add fruit, gently tossing to coat with the caramel. Remove from the heat and arrange fruit into an even layer on the bottom of the skillet. Ignore any sugar clumps; they will dissolve during baking. 

Make the cake: In a large bowl, whisk together the melted butter, sugar, vanilla and lemon zest until thoroughly combined. Whisk in eggs, one at a time. Add sour cream and whisk until well mixed. Sprinkle in baking powder, salt and baking soda into the batter, one at a time, whisking vigorously after each addition. Using a rubber spatula, gently fold in flour until just incorporated. The mixture will be lumpy, but that’s OK. Don’t over mix. Scrape batter into the skillet over the fruit and spread evenly.

Bake until surface is deeply browned all over (with darker brown edges) and the fruit is lightly bubbling around the sides of the skillet, about 35 to 45 minutes (start at no more than 35). A toothpick inserted into cake will come out clean.

Once the cake is out of the oven, immediately run a butter knife or offset spatula around the edge of the skillet. Let sit for 10 to 15 minutes to cool slightly. Carefully invert cake into serving platter. If some fruit sticks to bottom of skillet, gently remove using offset spatula or knife and place back onto cake. Let cake cool until the fruit topping sets, at least 30 minutes to 1 hour, before serving. Cake is best served on the day it is baked.

For the topping, whip the heavy whipping cream using an electric mixer until soft peaks form, or per the carton directions. Blend in the Bourbon and a sprinkle of sugar if you prefer a hint of sweetness.