This is a pretty simple upside-down cake. The topping is brown sugar and butter, spiked with whiskey. Peaches go on top of the sauce, which is then topped with a cake batter that’s been lightened with egg whites.
I love the flavor of the topping, and the cake is delicious on its own. But put everything together with peaches and it’s not my favorite cake (maybe it’s the cooked peaches that I don’t like – perhaps it might be better with pears?). Good enough to bring most of it to work, and it disappeared very quickly. And the whiskey whipped cream is insanely good.
The big question with the group for this recipe was whether or not to peel the peaches. Some of us did, some of us didn’t. I did, even though the recipe didn’t say to peel them. It seemed like the peach skin would be pretty but not good to eat.
For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.
- Whiskey Peach Upside-Down Cake (Baked Elements, p. 87)