Peach-Bourbon Upside-Down Cake
Bake this Southern-inspired, moist and fruity cake when peaches are plentiful—from late June through July.
- 4 cups peeled, sliced fresh peaches, (about 6 peaches; see Tip)
- 2 tablespoons brown sugar
- 2 tablespoons bourbon, divided (optional)
- 1 tablespoon cornstarch
- 2/3 cup sifted cake flour
- 1/2 cup pecan halves, toasted (see Tip)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large egg whites
- 2/3 cup granulated sugar, divided
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray.
- 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.
- Combine flour, pecans, baking powder and salt in a food processor; process until the pecans are ground to a fine meal.
- 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.
- 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.
Tips & Notes
- Tips: To peel peaches: Bring a medium saucepan of water to a boil. Immerse peaches in boiling water for 1 minute. Remove with a slotted spoon and plunge into a bowl of ice water to cool slightly. Transfer to a cutting board. Remove the skins with a paring knife.
- To toast whole nuts: Spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.
Per serving: 183 calories; 5 g fat (1 g sat, 3 g mono); 42 mg cholesterol; 32 g carbohydrates; 4 g protein; 2 g fiber; 140 mg sodium; 196 mg potassium.
Carbohydrate Servings: 2
Exchanges: 2 other carbohydrate, 1 fat
More From EatingWell
In the dog days of summer, you don’t have to turn on your stove...Icebox pies are an easy and popular summer dessert, yet they're...Celebrate the season with EatingWell's best recipes from the...
Turkey sausage is a healthy, leaner alternative to...
You won’t waste half a day’s worth—or more—of calories with...
Celebrate summer’s fresh vegetables with our healthy recipes...
Getting your kids to eat healthy on a gluten-free diet can be...Chicken is a great ingredient for building a healthy and...
Gluten-free salads, soups and sides don’t have to be boring....
Healthy and slimming summer dinners shouldn’t be hard to find...
Beat the heat and embrace the flavors of summer with low-...
Our low-calorie pasta salad recipes will be a favorite dish...
Cool down with these healthy, homemade freezer pops. On hot...
If you find yourself short on time this summer, try these...
For a lighter option for dinner tonight, try making a quick...
Whether you’re a vegetarian or just looking to cut back on...
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Preparation/ Technique