Peach Upside-Down Cake

Name: Peach Upside-Down Cake
Prep time: 30 min
Total time: 1 h 30 min
Yield: 8 - 10 serving(s)
Ingredients: 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; 2 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; 3 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

Ripe peaches baked into a sticky sweet cake? Yes, please.

By Whitney OtawkaPublished: Mar 18, 2021

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

EMILY DORIO

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Yields:

8 - 10 serving(s)

Prep Time:

30 mins

Total Time:

1 hr 30 mins

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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Ingredients

1/2 cup (1 stick), plus 7 tablespoons unsalted butter, divided, at room temperature
1 cup packed brown sugar
2 Tbsp. bourbon
1/2 tsp. ground cinnamon
1/2 tsp. plus a pinch kosher salt, divided
2 large ripe peaches, pitted and thinly sliced
1 1/2 cups all-purpose flour, spooned and leveled
1 1/2 tsp. baking powder
1 cup granulated sugar
3 large eggs
2 tsp. pure vanilla extract
3/4 cup buttermilk
Whipped Sour Cream

Whipped Sour Cream

1 1/2 cups heavy cream
3 Tbsp. sour cream
3 Tbsp. confectioners’ sugar

Directions

1. Step 1Preheat oven to 350°F. Grease a 9-inch round cake pan with 1 tablespoon butter. Line bottom with parchment paper.
2. Step 2Melt 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.
3. Step 3Whisk 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.
4. Step 4Bake 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
1. Step 1Whisk together heavy cream, sour cream, and confectioners’ sugar with an electric mixer on high speed until medium peaks form. Makes 3 cups.