Caramel-Peach Upside-Down Cake With Bourbon
Serves: 2
Hal Herzog
1 January 1970
Based on User reviews:
45
Spice
39
Sweetness
50
Sourness
37
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 cup
Sugar1 tbsp
Light Corn Syrup3 large
Peaches (ripe about 1 pound)3 tbsps
Bourbon (optional)3 cup
All-Purpose Flour1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt (fine)2 large
Egg (at room temperature)Directions:
1
Position a rack in the middle of the oven and preheat the oven to 350 degrees F
2
For the caramel peaches: Butter a 9-inch cake pan, line the bottom with parchment paper and brush the paper with butter
3
Combine the sugar, corn syrup, allspice if using and 1 tablespoon water in a medium saucepan
4
Cook over medium heat, stirring, until the sugar dissolves
5
Increase the heat to high and cook without stirring until the mixture becomes an amber caramel, about 5 minutes
6
Pour the caramel into the prepared pan and set aside to cool
7
Halve and pit the peaches, keeping their skins intact
8
Cut each half into 3 wedges
9
Arrange the wedges in concentric circles over the caramel in the pan
10
Sprinkle the bourbon if using over the top of peaches
11
Set aside
12
For the cake: Whisk together the flour, cornmeal, baking powder, baking soda and salt in a medium bowl
13
Beat the butter and sugar in a large bowl with a hand-held electric mixer on low speed, about 1 minute
14
Increase the speed to high and continue beating until the butter is light and fluffy, about 5 minutes
15
Add the eggs 1 at time, waiting for the first to be fully incorporated before adding the second
16
Reduce the speed to low and add the flour mixture in 3 additions, alternating with the sour cream in 2 additions, beginning and ending with the flour mixture
17
Increase the speed to medium and mix briefly to make a smooth batter
18
Pour the batter over the peaches and smooth the top
19
Bake the cake until golden brown and a toothpick inserted in the center comes out clean, 40 to 45 minutes
20
Cool the cake in the pan on a rack, about 20 minutes
21
Run a knife around the edge of the pan to release the cake
22
Carefully invert the cake onto a serving plate and remove the parchment paper
23
Serve warm or at room temperature with vanilla ice cream or whipped cream if using