Peach-Bourbon Upside-Down Cake

Directions

• Step 1

  Preheat oven to 350 degrees F. Coat a 9-inch round cake pan with cooking spray.

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• Step 2

  Toss peaches, brown sugar, 1 tablespoon bourbon (if using) and cornstarch in a bowl. Spoon the fruit into the prepared pan, arranging it in an even layer; set aside.

• Step 3

  Combine flour, pecans, baking powder and salt in a food processor; process until the pecans are ground to a fine meal.

• Step 4

  Beat 2 egg whites in a mixing bowl with an electric mixer until soft peaks form. Gradually beat in 1/3 cup sugar, continuing to beat until the egg whites are stiff and glossy; set aside. Beat whole eggs with the remaining 1/3 cup sugar in another mixing bowl until thick and pale, about 5 minutes. Beat in the remaining 1 tablespoon of bourbon (if using) and vanilla. Whisk one-fourth of the reserved beaten egg whites into the whole-egg mixture. Sprinkle half of the flour mixture over the top and fold in with a rubber spatula just until blended. Fold in the remaining beaten whites, then the remaining flour mixture.

• Step 5

  Spread the batter over the fruit in the pan. Bake until the top springs back when lightly touched and a skewer inserted in the center comes out clean, 35 to 45 minutes. Let cool in the pan for 5 minutes, then invert onto a serving plate, rearranging any stray fruit. Serve warm or at room temperature.