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   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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