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.
- 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
Preheat the oven to 375 degrees F.
- 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.
- 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.
- 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.
- 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.