bourbon peach upside down cake

How To Make bourbon peach upside down cake

• 1

  Heat oven to 375°. Combine 3/4 cup sugar and 1 1/2 tbls. water in a 10-inch ovenproof skillet and stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Remove from the heat and arrange the peaches in concentric circles over the caramel. Drizzle with the bourbon; set the skillet aside.
• 2

  If you are using the vanilla beans, scrape the seeds into the buttermilk and set aside.
• 3

  Whisk the flour, ground pecans, baking powder and baking soda and salt in the bowl. Beat the butter and the remaining 1 cup flour in a large bowl with a mixer on med speed until light 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; add the flour mixture in 3 batches, alternating with the butter milk, beginning and ending with the flour, and mix until just incorporated. Pour the batter over the peaches and spread evenly.
• 4

  Transfer the skillet to the oven and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 50 minutes. Cover loosely with foil if the cake is browning to quickly. Let sit for 15 minutes then invert onto a platter and let cool completely.
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