Ingredients for Peach Pecan Upside Down Cake
- Pecan Halves
- Unsalted Butter
- Light Brown Sugar
- Dark Corn Syrup
- 2 tablespoons bourbon (optional)
- Firm Ripe Peaches
- All Purpose Flour
- 1/4 cup cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs
- Granulated Sugar
- Vanilla Extract
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How to Make Peach Pecan Upside Down Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 10-inch round cake pan.
- Toast pecans: Spread 1 cup pecan halves on a baking sheet and toast in the preheated oven for 8-10 minutes, or until fragrant. Let cool completely.
- Prepare the topping: In a small saucepan over medium-high heat, melt 1/2 cup (1 stick) unsalted butter.
- Stir in 1 cup packed light brown sugar and 1/4 cup light corn syrup. Add 2 tablespoons bourbon (optional).
- Bring to a boil, stirring constantly, until thickened to a syrup consistency (about 5 minutes).
- Pour the hot syrup into the prepared cake pan and spread evenly.
- Arrange peach slices: Peel and slice 4 large ripe peaches into 1/2-inch thick slices. Arrange them in concentric circles over the syrup, tucking pecan halves decoratively between the peaches.
- Make the cake batter: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- In a separate bowl, beat 3 large eggs with 1 1/2 cups granulated sugar on medium-high speed until thick and pale yellow (about 5 minutes).
- In a small bowl, whisk together 1 teaspoon vanilla extract and 1/4 cup (1/2 stick) melted unsalted butter.
- Add a large spoonful of the egg mixture to the butter mixture, then gently fold the butter mixture into the remaining egg mixture.
- Gently fold in the dry ingredients into the wet ingredients in 1/4 cup increments, using a rubber spatula, until just combined.
- Pour the batter evenly over the peaches in the pan.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean and the cake is golden brown.
- Let the cake cool in the pan for 10 minutes before running a knife around the edges.
- Invert the cake onto a serving plate. Serve warm or at room temperature with vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
121g
Fat
28g
Carbs
15g
