Peaches, bourbon, and pound cake dolled up into mini upside down cakes, served with a generous dollop of vanilla or butter pecan ice cream! Add in a quaint little covered porch with a swing on a lazy Sunday afternoon and this southern fantasy would be complete!
I'm so attracted to individual desserts. They're cute, fun to serve, and easy to store in the freezer.
Bourbon and peach are 2 flavors that chefs have been pairing for years and there's a great reason for this. It's delicious! And just when you think it can't get any better than soon out of the oven, you taste it a day or 2 after when that bourbon has had a chance to sit and seep deeper into the cake. At that point you truly reap the benefits of cooking with alcohol :) Marinated fruit is mad delish when it soaks up the juice and these peaches take a very satisfying dip in bourbon!
I chose rich buttery pound cake because I love the dense moist texture and I figure if it works for my strawberry shortcake, it should be phenomenal with peaches as well. I did revamp the recipe to use granulated sugar instead of powdered sugar because I wanted it to have substantial body but also be a touch more porous so as not to hinder the bourbon's journey into the cake :)
Warm caramel notes of the bourbon, molasses in the brown sugar topping that's spiced up with cinnamon, and crunchy pecans (keeping with the southern theme).
Reward yourself with coffee and cake, or give this dessert the same luscious plating you do strawberry shortcake; Serve fresh honey bourbon laden peaches over top, which is an extra opportunity for an adult beverage dip :) Spoon vanilla cool whip on or if you want to get fancy, homemade Cognac whipped cream.
If peaches are still in abundance in your area grab some and bake these right away!
The freezer is a chef's best friend so you don't have to wait all the way until next summer to enjoy peaches. You can enjoy fresh peach upside down cake while toasting in front of a fire and watching the snow fall if you choose!
Ingredients For Peaches
2 1/2 cups fresh peaches, chopped in small chunks
splash of fresh lemon juice
1/3 cup bourbon
Ingredients For Topping
1/4 cup unsalted butter, melted
1/2 chopped pecans
1/2 cup light brown sugar
1/4 teaspoon cinnamon
Ingredients For Cake
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1/2 teaspoon baking soda
1 cup buttermilk
3 1/4 cups all purpose flour
1/4 teaspoon salt
1 tablespoon bourbon
2 teaspoons vanilla
Directions For Peaches
Splash peaches with lemon juice. Pour bourbon over and stir. Marinate while you're making the cake.
Directions For Topping
You will need 24 muffin cups. After the cake batter is prepared. Pour 1/4 teaspoon of the melted butter into each muffin cup. Mix brown sugar, pecans, and cinnamon together. Distribute evenly between cups and mix into the butter, making sure the bottom of the cup is covered.
With a slotted spoon distribute peaches evenly into muffin cups over the brown sugar mixture.
Directions For Cake
Preheat oven to 350 degrees. Cream butter and sugar together for 4 to 5 minutes, until it is very light and fluffy. Add eggs, one at a time, beating just until incorporated. Mix in bourbon and vanilla.
Dissolve soda in buttermilk. Combine flour and salt. Add to creamed mixture alternately with buttermilk, beginning and ending with flour. Mix just until blended.
Gently spoon 2 medium cookie scoops of batter into each muffin cup, being careful not to disturb the brown sugar and peaches. Bake approximately 20 minutes, until the cakes are lightly browned and a tester comes out clean except for a few crumbs on it. Cool in pan for 10 minutes. Then, use a knife to chisel around the sides of each cake to make sure they are loose and turn upside down onto racks to cool completely.
Because of the fruit topping I store these in the refrigerator and bring to room temperature before serving. Or, they can be frozen for up to 3 or 4 months. Remove from the freezer container and allow to thaw out on a separate plate because condensation can form and drip on them if left in the Tupperware.
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