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
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