- 1 3/4 cups sugar
- 4 peaches, reduce 1/2-inch wedges (about 1 1/4 pounds)
- two to three tablespoons bourbon
- 1 1/2 cups all-purpose flour
- 1/4 cup finely ground pecans
- 1 teaspoon baking powder
- 1/2 teaspoon sodium bicarbonate
- 1/2 teaspoon salt
- 1 stick unsalted butter, at 70 degrees
- 2 large eggs
- 1 teaspoon pure vanilla flavoring
- 1 cup buttermilk
Preheat the oven to 375 levels F. Combine 3/4 cup sugar and 1 1/two tablespoons water inside a 10-inch ovenproof skillet and stir before the mixture appears like wet sand. Prepare over medium-high temperature, lightly swirling the pan from time to time although not stirring, until light amber, about a few minutes. Remove in the heat and arrange the peaches in concentric circles within the caramel. Drizzle using the bourbon set the skillet aside.
Whisk the flour, ground pecans. baking powder, sodium bicarbonate and salt inside a bowl. Beat the butter and also the remaining 1 cup sugar inside a large bowl having a mixer on medium-high-speed until light and fluffy, about 3 minutes. Add some eggs individually, beating after each addition, then beat within the vanilla. Lessen the mixer speed to low add some flour mixture in 3 batches, alternating using the buttermilk, beginning and ending using the flour, and blend until just incorporated. Pour the batter within the peaches and spread evenly.
Transfer the skillet towards the oven and bake before the cake is golden along with a toothpick placed in to the center arrives clean, about 50 minutes. (Cover loosely with foil when the cake is browning too rapidly.) Let sit fifteen minutes, then invert onto a platter and let awesome completely.
Photograph by Disadvantage Poulos
Recipe Thanks to Food Network Magazine