Bourbon Spiked Peach Pecan Upside Down Cake Recipes

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UPSIDE-DOWN PEACH CAKE



Upside-Down Peach Cake image

Folks have been flipping over this peach upside-down cake for generations. This dessert is very popular with my family and guests. -Terri Kirschner, Carlisle, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 10

3/4 cup butter, softened, divided
1/2 cup packed brown sugar
2 cups sliced peeled fresh peaches
3/4 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1-1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 2% milk

Steps:

  • Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Sprinkle with brown sugar. Arrange peach slices in single layer over sugar. , In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts : Calories 384 calories, Fat 19g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 306mg sodium, Carbohydrate 52g carbohydrate (36g sugars, Fiber 1g fiber), Protein 4g protein.

SPIKED MUDSLIDE CAKE



Spiked Mudslide Cake image

This old-fashioned cake is buttery, tender and not too sweet, with a slightly dense crumb. The elegant frosting, made with a meringue-based buttercream, is perfumed with coffee liqueur. Make sure your butter is at room temperature, and beat it with the sugar for the full five minutes so the cake will bake up light and fully risen. It tastes best when served the day it is baked.

Provided by Food Network Kitchen

Categories     dessert

Time 2h25m

Yield 12 servings

Number Of Ingredients 15

1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for greasing the pans
2 1/2 cups all-purpose flour, spooned and leveled, plus more for greasing the pans
3 tablespoons cornstarch
1 1/2 teaspoons baking powder
1 teaspoon fine salt
2 cups sugar
4 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 cup milk
1/2 cup Irish cream liqueur, such as Baileys
4 large egg whites, at room temperature
1 cup sugar
3 sticks unsalted butter, cut into small pieces, at room temperature
1/3 cup coffee liqueur, such as Kahlua
1 tablespoon instant coffee

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; dust with flour, and tap out the excess.
  • Whisk together the flour, cornstarch, baking powder and salt in a medium bowl; set aside.
  • Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the eggs, one at a time, making sure the batter is well mixed before adding the next egg. Beat in the vanilla until blended.
  • Alternate folding the flour mixture and the milk into the butter mixture with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. (The batter may look slightly curdled as you mix it, but this is not a problem.) Divide the batter evenly between the prepared pans.
  • Bake until the cakes are golden and the centers spring back to the touch, 35 to 40 minutes. Let cool in the pans about 10 minutes, turn out onto cooling racks and let cool completely. Turn the cakes over, and poke the tops all over with the tines of a fork. Generously brush the tops with the liqueur, letting it soak in before brushing on more.
  • For the frosting: While the cakes cool, bring a few inches of water to a simmer in a medium saucepan. Set a large heatproof bowl over it (do not let the bowl touch the water), add the egg whites and sugar and whisk until the mixture is warm and the sugar has dissolved, 3 to 4 minutes. Remove the bowl from the pan, and beat the mixture with an electric mixer on medium-high speed until stiff, glossy peaks form, 4 to 7 minutes. Beat in the butter a few pieces at a time, and continue beating until the frosting is smooth, 1 to 2 minutes. (Don't worry if the mixture becomes soupy or looks separated; keep beating and it will come together.) Stir the Kahlua and instant coffee together until dissolved, and beat into the frosting with the mixer running on low speed. Increase the speed to medium-high, and beat until fluffy, 1 to 2 minutes.
  • To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting.

BOURBON PECAN CAKE



Bourbon Pecan Cake image

Chock full of pecans and currants and spiked with a generous helping of bourbon, this cake is perfect for a special dinner. Great served with ice cream!

Provided by sal

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h20m

Yield 16

Number Of Ingredients 12

1 cup all-purpose flour
2 cups currants
3 cups chopped pecans
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
3 teaspoons nutmeg
1 cup butter
2 cups white sugar
5 egg yolks
1 cup bourbon
5 egg whites

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Combine 1 cup of the flour with currants and pecans. Set aside.
  • Mix together the remaining 2 cups flour, baking powder, salt and nutmeg. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then beat in the flour mixture alternately with the bourbon. Stir in the currant pecan mixture.
  • In a large bowl, beat the egg whites until stiff. Gently fold egg whites into the cake batter. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 550.3 calories, Carbohydrate 60 g, Cholesterol 94.5 mg, Fat 29.4 g, Fiber 4.1 g, Protein 7.3 g, SaturatedFat 9.3 g, Sodium 221.3 mg, Sugar 38.3 g

PEACH-BOURBON UPSIDE-DOWN CAKE



Peach-Bourbon Upside-Down Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 12

1 3/4 cups sugar
4 peaches, cut into 1/2-inch wedges (about 1 1/4 pounds)
2 to 3 tablespoons bourbon
1 1/2 cups all-purpose flour
1/4 cup finely ground pecans
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

Steps:

  • Preheat the oven to 375 degrees F. Combine 3/4 cup sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet 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 arrange the peaches in concentric circles over the caramel. Drizzle with the bourbon; set the skillet aside.
  • 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.
  • Transfer the skillet to the oven and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 50 minutes. (Cover loosely with foil if the cake is browning too quickly.) Let sit 15 minutes, then invert onto a platter and let cool completely.

BOURBON PRALINE CAKE



Bourbon Praline Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 2h10m

Yield 8 servings

Number Of Ingredients 17

4 tablespoons unsalted butter, plus more for greasing
1/3 cup packed light brown sugar
1/3 cup light corn syrup
1/4 teaspoon kosher salt
1 1/2 teaspoons vanilla extract
2 1/4 cups pecans, toasted
1 1/2 cups cake flour
1 teaspoon baking soda
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon fine salt
1/3 cup buttermilk, at room temperature
2 tablespoons bourbon
1 1/2 sticks unsalted butter, at room temperature
1 1/4 cups granulated sugar
3 large eggs, at room temperature
1/2 cup pecans, toasted and chopped
Vanilla ice cream, for serving

Steps:

  • Preheat the oven to 350 degrees F. Butter a 9-inch springform pan, then line the bottom and sides with parchment paper and butter the paper. Wrap the outside of the pan with foil.
  • Make the praline layer: Melt the butter in a saucepan over medium heat. Whisk in the brown sugar, corn syrup, kosher salt and vanilla. Spread in the prepared pan and scatter the pecans on top; set aside.
  • Make the cake: Whisk the flour, baking soda, nutmeg and fine salt in a large bowl. Whisk the buttermilk and bourbon in another bowl.
  • Beat the butter and granulated sugar with a mixer on medium-high speed until fluffy, 10 minutes. With the mixer on low, beat in the eggs, one at a time. Add the flour mixture in three parts, alternating with the buttermilk mixture, starting and ending with flour. Fold in the pecans.
  • Pour the batter into the pan and bake until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a rack, 30 minutes. Remove the springform ring, invert the cake onto a plate and remove the paper. Serve with ice cream.

BOURBON SPIKED PEACH PECAN UPSIDE-DOWN CAKE



Bourbon Spiked Peach Pecan Upside-Down Cake image

A dense pecan cake has slices of fresh bourbon-pecan peaches on top.

Provided by Food Network Kitchen

Time 2h30m

Yield 8-10

Number Of Ingredients 15

3/4 cup sugar
1/2 teaspoon kosher salt (optional)
1 1/4 to 1 1/2 pounds firm ripe peaches, cut into 1/2-inch wedges
3 tablespoons bourbon
1 1/2 cups all-purpose flour (see Cook's Note)
1/4 cup finely ground pecans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup sugar
8 tablespoons (1 stick) unsalted butter, at room temperature
2 large eggs
1 teaspoon pure vanilla extract
1 cup buttermilk or 3/4 cup whole milk whisked with 1/4 cup sour cream or Greek yogurt
[For Serving:] Vanilla ice cream (optional)

Steps:

  • Preheat the oven to 375 degrees F.
  • For the caramel and fruit: Stir the sugar and 1 1/2 tablespoons water together in a 10-inch ovenproof skillet to make a mixture like wet sand. Cook over medium-high heat until melted and light amber, about 5 minutes. Stir in the salt if making a salted caramel. Arrange the peaches, cut-side down, on top. Drizzle the bourbon over the fruit.
  • For the batter: Whisk together the flour, pecans, baking powder, baking soda and salt in a medium bowl.
  • Beat together the sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating after each addition, then beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk, stirring until just incorporated.
  • Pour the batter over the fruit and spread evenly. Bake until golden brown all over and a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Let rest for 15 minutes and then invert onto a platter. Cool to room temperature before serving. Serve with scoops of vanilla ice cream if using.

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PEACH-BOURBON UPSIDE-DOWN BUNDT CAKE RECIPE - …
peach-bourbon-upside-down-bundt-cake image
2018-05-16 Preheat oven to 325°F. Melt ¼ cup of the butter in a small saucepan over medium; stir in ½ cup of the brown sugar. Cook, whisking constantly, …
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  • Preheat oven to 325°F. Melt ¼ cup of the butter in a small saucepan over medium; stir in ½ cup of the brown sugar. Cook, whisking constantly, until sugar has dissolved and mixture is thoroughly combined, about 1 minute. Pour mixture evenly into a 15-cup (10 ½-inch) Bundt pan that has been heavily greased with cooking spray. Place peach slices in an even layer on top of brown sugar mixture.
  • Beat cream cheese and remaining 1 ½ cups butter with a heavy-duty stand mixer on medium speed until creamy, about 1 minute. Gradually add granulated sugar and remaining 1 ½ cups brown sugar, beating on medium speed until light and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating just until yolk disappears. Beat in 1 teaspoon of the vanilla.
  • Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Spoon batter carefully over peaches in prepared pan; level with a spatula.
  • Bake in preheated oven until a long wooden pick inserted in center of cake comes out clean, 1 hour and 25 minutes to 1 hour and 30 minutes. Cool in pan on a wire rack until pan is cool enough to handle but still hot, about 25 minutes. Remove cake from pan to rack, and cool completely, about 2 hours.


PEACH PECAN UPSIDE DOWN CAKE - SOUTHERN BITE
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  • Preheat the oven to 325°F. Peel, pit, and thinly slice the peaches. Grease a 10.5-inch cast iron skillet well and arrange the peaches in the bottom. Sprinkle the pecans over the peaches.
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PEACH-BOURBON UPSIDE-DOWN CAKE RECIPE - EATINGWELL
2016-06-03 Step 2. Toss peaches, brown sugar, 1 tablespoon bourbon (if using) and cornstarch in a bowl. Spoon the fruit into the prepared pan, arranging it in an even layer; set aside. Step …
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  • Toss peaches, brown sugar, 1 tablespoon bourbon (if using) and cornstarch in a bowl. Spoon the fruit into the prepared pan, arranging it in an even layer; set aside.
  • Combine flour, pecans, baking powder and salt in a food processor; process until the pecans are ground to a fine meal.
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  • In a medium mixing bowl, beat and sugar together until light and fluffy. Add eggs, one at a time, until full incorporated. Mix in bourbon and vanilla. Add flour, baking powder, and salt and mix until just combined.
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Estimated Reading Time 4 mins
Total Time 1 hr
  • Arrange the peaches over the parchment, starting at the center and working your way out. Sprinkle 1/4 tsp cinnamon over the peaches.
  • Make the caramel by combining 1/4 cup water with 1/2 cup sugar. Stir to combine and then heat over medium-high heat until it turns light brown. Do not stir the mixture while it is heating (about 10-15 minutes). Remove from heat and quickly add 1 tablespoon bourbon and pour evenly over the peaches.


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