Peachy Cinnamon Upside Down Cake with Bourbon Whipped Cream
Have you ever wondered how to make a no yeast pizza dough?
Laura will show you how easy it is to do it!
Tools Needed:
Cast Iron Pan or Oven safe pan
Ingredients for the Bottom of Cake(or top once flipped):
1 3/4 sticks salted butter
5 medium to large Peaches
1 pint of Blackberries
Ingredients for Cake:
1/2 cup Sour cream
3 large room temp eggs
3/4 granulated sugar
3/4 brown sugar
1 tablespoon vanilla
1 cup whole organic milk room temp
2 3/4 all purpose flour
1 1/2 teaspoons baking powder
1 1/2 cinnamon
1/2 sea salt
Bourbon Cream:
1/2 cup heavy whipping cream
1 teaspoon sugar
1 tablespoon bourbon (can be omitted)
Directions:
Preheat the oven to 375 degrees.
Brown the butter, first step. start by browning the butter in the cast iron pan-brown the butter by adding the butter to your cast iron pan or a 10-12 inch oven-safe skillet on medium heat. Watch the butter and allow the butter to brown lightly until it smells toasted, this should take about a 2-3 minutes it will bubble a little so make sure you stir often. Remove from the heat and carefully pour the butter into a large mixing bowl. Leave a some of the butter in the pan so the peaches will not stick.
In the mixing bowl with the browned butter, add the sour cream, eggs, 3/4 cup sugar, the vanilla, and milk, beating until combined. Stop a few times to mix the batter with your spatula to make sure you get all the ingredients mixed together well. Add the flour, baking powder, 1/2 teaspoon of the cinnamon, and the salt. Mix until combined. Sugar Mixture: Mix together the remaining 3/4 cup sugar and 1 tablespoon cinnamon in a separate bowl - this is your cinnamon sugar mixture
Sprinkle the bottom of the buttered skillet with 3 tablespoons of the cinnamon sugar mixture. Arrange the peach slices and blackberries in a layer over the sugar, then sprinkle the peaches/blackberries with second layer of the cinnamon sugar mix, about a tablespoon. Pour the cake batter over the peaches/Blackberry's. Sprinkle the top of the cake with 2 tablespoons cinnamon sugar, then arrange the remaining peach slices on top. Sprinkle with the remaining cinnamon sugar.
Bake 40-45 minutes, until golden brown and a knife inserted into the center of the cake comes out clean. Before the flip, let the cake cool in the skillet for about 5 minutes. Run a butter knife around the edges of the cake to loosen. Carefully flip the cake onto a serving plate or large dish/plate that will cover the cast-iron. Let cool slightly.
In a large bowl, using an electric mixer, beat the cream slowly adding the sugar and bourbon a little at a time on medium-high speed until soft peaks form, Serve warm, topped with whipped cream.