I have been a baker for sometime now but only recently met the cake of my life. When I eat Whiskey Peach Upside Down Cake, I taste home and where I am today. It embodies the journey I’ve taken as a young adult to find who I am, what I want and how I want to contribute to society.
While growing up in suburban Georgia, I always said I would move as far away from home as possible. I mean far. Far. I had my eyes set on Morocco, Iraq and Israel. But instead, I enrolled in state’s flagship university, spent every summer interning at companies in Georgia and became happy to call the Peach State my home.
When I earned my diplomas and was offered a position in Tennessee, where I didn’t know a soul, I reluctantly relocated with the intention to return home. I didn’t want to move away from whom, what and where I was familiar. Well, love changes things. Tennessee (and its natives’ tendency to reach for “a Jack and Coke”) grew on me as I grew up as a young adult.
Still, I miss home and don’t visit enough. So I was elated when I discovered the folks at The Peach Truck were driving fresh-picked Georgia peaches to the Nashville Farmers’ Market. A few days before, a friend sent me a recipe for peach cake that called for a dollop (or four) of whiskey. The perfect marriage of indulgences from the states that made me. It was love at first bite.
Even if this pound cake topped with honey and whiskey-infused caramel and fresh peaches doesn’t trigger nostalgic memories or an insightful reflection (or was it just the whiskey?), you at least will get a taste of everything I love about the South.
Whisky Peach Upside Down Cake
Prep time: 30 minutes
Cook time: 50 minutes
Total time: 1 hour & 20 minutes
Servings: 12 slices
12 tablespoons unsalted butter, room temperature
1 cup firmly packed dark brown sugar
4 tablespoons Jack Daniel’s Tennessee Honey Whiskey
3 fresh Georgia peaches
¾ cup cake flour
¾ cup all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
3 large egg yolks, plus 2 large egg whites, divided
3 tablespoons vegetable or canola oil
1 teaspoon pure vanilla extract
¼ teaspoon almond extract
¾ cup buttermilk
½ teaspoon cream of tartar
- Preheat oven to 350 degrees and spray 10-inch cake pan with non-stick spray.
- In a small pan over medium-low heat, melt 6 tablespoons of unsalted butter. Add brown sugar and 2 tablespoons of Jack Daniel’s Tennessee Honey Whiskey and stir until the brown sugar has dissolved and the syrup starts to bubble to a foam. Remove from heat and pour into cake pan.
- Slice fresh Georgia peaches to desired thickness and arrange in a single layer on top of hot caramel. I left the skin on the peaches, sliced them about ¼-inch thick and arranged the slices in a circular pattern. Keep the peach slices close and don’t be afraid for them to touch because the weight of the cake batter will make them spread. Set the cake pan aside.
- In a large bowl whisk together the flours, baking powder, baking soda, salt and set aside.
- In a small bowl, combine 2 tablespoons of Jack Daniel’s Tennessee Honey Whiskey and buttermilk and set aside.
- In the bowl of a stand mixer, beat butter and granulated sugar for two to three minutes until light and fluffy. Beat in egg yolks. Stir in oil, vanilla and almond extracts just until combined.
- Add the half of flour mixture to the bowl and mix just until combined. Add all of whiskey-buttermilk to bowl and mix just until combined. Add the remaining flour mixture to the bowl and mix until the batter is well combined.
- In the large bowl, whisk the two egg whites for one minute. Add the cream of tartar and whisk about two minutes or until soft peaks form. Gently fold the fluffy egg white mixture into the cake batter, being careful to not deflate it.
- Pour the batter over the peaches in the cake pan. Bake for 50 minutes or until golden brown and a toothpick emerges clean.
- Allow cake to cool in pan for 15 minutes, then flip onto cooling rack and place over a kitchen towel to catch the caramel drippings. Let the cake cool before transferring it to a plate or cake stand and serving.
The (Not-So) Skinny (But Worth It)
nutrition information for one bagel (1/12th of recipe)
47 gram total carbohydrates
16 grams total fat
3 grams protein
1 gram fiber
Recipe inspired by Baked Elements: Our 10 Favorite Ingredients.