Ingredients

The following ingredients have 9 Servings
  • For the Peach Topping:
  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 2 teaspoons vanilla
  • 3 Tbsp bourbon
  • 4 peaches (cut into 1/2-inch wedges (about 1 1/4 pounds))
  • 1 stick unsalted butter (at room temperature)
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 Tbsp 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 cup buttermilk

Instruction

  • Preheat the oven to 375 degrees F. Combine the butter and brown sugar in a 10" ovenproof skillet and stir until the mixture looks like wet sand. Add the vanilla and bourbon and cook over medium-high heat until it starts to bubble. Remove from the heat and arrange the peaches in concentric circles over the caramel and set the skillet aside.
  • 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 and bourbon.
  • Whisk the flour, ground pecans, baking powder, baking soda and salt in a bowl.
  • 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.
  • Serve with sweetened peach slices and vanilla ice cream (optional)