Peach-Bourbon Upside-Down Muffin Cakes

Peach Bourbon Muffin Cakes

This is my own twist on the classic pineapple upside down cake. The original recipe Peach-Bourbon Upside-Down Cake was adopted from Food Network online.

  Ingredients

mise en place_peaches L1110680 peaches and bourbon pour batter peaches and bourbon topping L1110710

  • 1 3/4 cups sugar
  • 4 peaches, cut into 1/2-inch wedges (about 1 1/4 pounds, this includes the extra for topping)
  • 2 to 3 tablespoons bourbon
  • 1 1/2 cups all-purpose flour
  • 1/4 cup finely ground pecans (I did not use pecans for this recipe)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, at room temperature
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk
  • 2 large muffin tins

Peach Bourbon Upside Down Muffin Cakes

Directions

Preheat the oven to 375 degrees F. 

  1. Combine 3/4 cup sugar and 1 1/2 tablespoons water (I ended up using 3 tablespoons) in a sauce pan 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 pour over the peaches in muffin tins.
  2. Whisk the flour, ground pecans, baking powder, baking soda and salt in a bowl. Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high 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 buttermilk, beginning and ending with the flour, and mix until just incorporated. Pour the batter over the peaches and spread evenly.  
  3. Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 25 minutes. (Cover loosely with foil if the cake is browning too quickly.) Let sit 15 minutes, then invert onto a platter, arrange each muffin cake as pictured, and let cool completely.
  4. In a separate pan, saute any remaining peaches with a tablespoon of white (or brown, which I used) sugar and bourbon for about 2 minutes.  You will use this as extra topping for the muffin cake.

Enjoy…