BOURBON PEACH UPSIDE-DOWN CAKE
4-5 peaches, cut into 12 slices each
Juice of 1 lemon
Caramel Glaze
1/4 cup sugar
1 teaspoon bourbon whiskey
2 tablespoons butter
Batter
1 cup unbleached flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
8 tablespoons butter (one stick) at room temperature
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 teaspoons bourbon whiskey
Preheat oven to 350 degrees. Sprinkle the lemon juice over the peach slices. Set aside to macerate.
Preheat a 10 inch cast iron skillet over low heat. Add the sugar and whisk until light brown. Add the bourbon and 2 tablespoons butter and whisk to combine. Don’t worry if the mixture does not liquify. Remove from heat and set aside.
Whisk together the flour, baking powder and baking soda. Using a mixer, cream together the butter and the sugar. Add the eggs and mix well, scraping down sides of bowl. Add the vanilla extract and the 2 teaspoons bourbon. Add the flour mixture in two additions, just incorporating the dry ingredients into the wet. Scrape down sides, and mix until no flour is visible. Do not over-mix.
Arrange the peach slices in tight circles over the sugar mixture in the cast iron skillet, overlapping to cover the bottom well. Spread the batter evenly over the peaches.
Bake for 35 minutes, and test with a toothpick. If batter clings to toothpick, return skillet to oven for 5-10 minutes more. When the toothpick comes out clean, remove skillet from oven and allow to cool on a rack for 15 minutes.
Carefully run a sharp knife along the edge to loosen the cake. Place a large plate or platter upside down over the top of the skillet. Be sure to wear cooking mitts! Carefully invert the plate and the skillet together. The upside down cake should drop right down to the plate. Remove skillet.
Allow to cool for at least 15 more minutes before serving. You may bake earlier in the day and allow to sit at room temperature. Makes 12 servings.
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