MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Peach Upside-Down Skillet Cake With Bourbon Whipped Cream
 Categories: Cakes, Fruits, Desserts, Booze, Dairy
      Yield: 8 servings
 
MMMMM----------------------------CAKE---------------------------------
      4 md Peaches (1 1/2 lb/680 g);
           - unpeeled, in 1/3" wedges
      1    Lemon; juice of
      1 c  Cake flour (130 g); not self
           - rising
    3/4 ts Baking powder
    1/4 ts Baking soda
      1 c  Granulated sugar (200 g)
      5 oz Unsalted butter (140 g);
           - @ cool room temperature
      1    Vanilla bean; split, seeds
           - scraped -OR-
      1 ts Pure vanilla extract
      2 lg Eggs
    1/2 c  Sour cream

MMMMM-------------------BOURBON WHIPPED CREAM------------------------
    1/2 c  Heavy cream
      1 tb Bourbon
 
  Set oven @ 350 F/175 C.
  
  Line a rimmed baking sheet with a nonstick baking mat or parchment
  paper. (This is in case the cake bubbles over during baking.)
  
  In a large bowl, toss the peaches with the lemon juice. In a
  separate bowl, whisk together the flour, baking powder and baking
  soda.
  
  In a 10" cast-iron skillet, cook 1/4 cup of the granulated sugar
  over medium heat, stirring occasionally with a wooden spoon, until
  the sugar melts and turns a deep amber color, about 10 minutes.
  Remove from the heat and immediately add 2 tb of the butter,
  stirring vigorously. The mixture may appear curdled and broken;
  don't worry, it will smooth out. Arrange the peach wedges in
  concentric circles over the sugar mixture, overlapping as needed to
  make them fit.
  
  In a stand mixer fitted with the paddle attachment, beat the
  remaining sugar, butter and the vanilla bean seeds (or vanilla
  extract) on medium speed until smooth. Add the eggs one at a time,
  beating until blended after each addition. Add the sour cream and
  beat until blended. With the mixer running on low speed, gradually
  add the flour mixture, beating just until blended and stopping to
  scrape bowl as needed. Spoon the batter over the peaches in the
  skillet and spread to cover.
  
  Place the skillet on the prepared baking sheet. Bake until golden
  brown and a tester inserted into the center of the cake comes out
  clean, 40 to 45 minutes.
  
  Make the whipped cream, if desired: In a large bowl, preferably
  metal, combine cream and bourbon. Refrigerate, along with a metal
  whisk or mixer attachments, for at least 15 minutes. Once chilled,
  whip the mixture until it holds soft peaks, 3 to 5 minutes.
  
  Let the cake cool in the skillet on a wire rack for 10 minutes. Run
  a knife around the edge to loosen. If you see liquid around the
  edges of the skillet, carefully pour off into a measuring cup and
  set aside. (It's O.K. if you don't have any excess liquid - it all
  depends on how juicy your fruit is.)
  
  Carefully invert the cake onto a serving plate and drizzle with any
  reserved liquid. Let cool about 10 minutes more, to set. Cut into
  wedges using a serrated knife and serve, topping each slice with
  whipped cream if you like.
  
  Recipe from Virginia Willis
  
  Adapted by Julia Moskin
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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