Subj : 1/5 Whipped Cream Day - 2
To : All
From : Dave Drum
Date : Sat Jan 04 2025 13:45:00
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Peach Upside-Down Skillet Cake w/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
Juice of 1 lemon
1 c (130 g) cake flour; not self
- rising
3/4 ts Baking powder
1/4 ts Baking soda
1 c (200 g) granulated sugar
5 oz (140 g) unsalted butter;
- @ cool room temp
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 @ 350ºF/175ºC.
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 tablespoons 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
Yield: 8 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
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