- Makes: 6 to 8 servings
- Nutrition (per serving, based on 8 servings): Calories: 450 Fat: 16g Saturated Fat: 8g Carbs: 71g Fiber: 2g Sugar: 52g Protein: 6g Cholesterol: 78mg Sodium: 335mg
- Total time: 1 hour 35 minutes
- Preparation: 25 minutes
- Rest time: 15 minutes
- Bake: 55 minutes
Ingredients
- 1 3/4 cups granulated sugar
- 4 ripe peaches, sliced into 1/2-inch wedges (about 1 1/4 pounds)
- 2 to 3 tablespoons bourbon
- 1 1/2 cups all-purpose flour
- 1/4 cup very finely chopped pecans
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick (8 tablespoons) unsalted butter, softened
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
Directions
- Preheat the oven to 375F. In a 10-inch ovenproof skillet, stir 3/4 cup sugar with 1 1/2 tablespoons water until the mixture looks sandy. Heat over medium-high, gently swirling the pan occasionally but not stirring, until it turns a light amber caramel, about 5 minutes. Remove from heat and arrange the peach slices in overlapping rings over the caramel. Drizzle the bourbon over the peaches and set the skillet aside.
- Whisk together the flour, chopped pecans, baking powder, baking soda, and salt in a bowl. In a separate large bowl, beat the softened butter with the remaining 1 cup sugar on medium-high until pale and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined. Spread the batter evenly over the peaches in the skillet.
- Bake until the cake is golden and a toothpick inserted in the center comes out clean, about 50 minutes, covering loosely with foil if it browns too much. Let the cake rest in the pan for 15 minutes after baking. Invert onto a serving plate and let cool completely before slicing and serving.
Photo by Con Poulos
Courtesy of Recipe Iseasy Magazine
