Peach Upside Down Cake With Bourbon Whipped Cream

Peach Upside Down Cake

With Bourbon Whipped Cream

Ingredients
For the cake:

4 medium peaches (about 1 1/2 pounds), unpeeled  and cut into 1/3-inch-thick wedges
1 cup cake flour 

3/4 baking powder 

1/4 teaspoon baking soda 

10 tablespoons unsalted butter 

1 cup sugar 1 teaspoon vannilla 

2 large eggs
½ cup sour cream

For the Whipped Cream

(OPTIONAL):
½ cup heavy creamcup heavy cream

1 tablespoon bourbon

Directions:
Heat the oven to 350 degrees.

Line a rimmed baking sheet with parchment. This is in case the cake boils over.

In a separate bowl, whisk together flour, baking powder,

In a large bowl toss the peached with the lemon juice. In a separate bowl, whisk together the flour, baking soda and baking powder.

In a 10 inch cast iron skillet, cook 1/4 cup granulated sugar over medium heart stirring occasionally with a wooden spoon until the sugar melts and turns a golden amber color, about 10 minutes. Remove from heat and add 2 tablespoons butter and stir vigorously. It may look curdled and broken but it will smooth out. Arrange the peach wedges in a concentric circles over the sugar mixture, overlapping as needed to make them fit.


In a stand mixer fitted with the paddle attachment, beat the remaining sugar, butter and the vanilla bean seeds (or vanilla extract) on medium speed until smooth. Add the eggs one at a time, beating until blended after each addition. Add the sour cream and beat until blended. With the mixer running on low speed, gradually add the flour mixture, beating just until blended and stopping to scrape bowl as needed. Spoon the batter over the peaches in the skillet and spread to cover.

Place the skillet on the prepared baking sheet. Bake until golden brown and a tester inserted into the center of the cake comes out clean, 40 to 45



































minutes.

Make the whipped cream, if desired: In a large bowl, preferably metal, combine cream and bourbon. Refrigerate, along with a metal whisk or mixer attachments, for at least 15 minutes. Once chilled, whip the mixture until it holds soft peaks, 3 to 5 minutes.

Let the cake cool in the skillet on a wire rack for 10 minutes. Run a knife around the edge to loosen. If you see liquid around the edges of the skillet, carefully pour off into a measuring cup and set aside. (It’s O.K. if you don’t have any excess liquid — it all depends on how juicy your fruit is.)

Carefully invert the cake onto a serving plate and drizzle with any reserved liquid. Let cool about 10 minutes more, to set. Cut into wedges using a serrated knife and serve, topping each slice with whipped cream if you like.