Sure thing!
A bourbon peach-praline upside down cake, using a modified version of Ina Garten’s “plum cake tatin” cake base and the standard topping for my praline pecan cake, plus peaches.
Cake base:
6 Tbsp. butter, at room temperature, plus extra for buttering the dish
3/4 c. granulated sugar
2 eggs, at room temperature
1/3 c. plain sour cream
1 tsp. pure vanilla extract
1 c. plus 2 Tbsp. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
Topping:
1 very large yellow peach, or two small/medium peaches, cut into 16 thin slices
1/3 c. chopped pecans
1/4 c. butter
2 Tbsp. whipping cream
1/2 c. packed brown sugar
1 Tbsp. bourbon
pinch of flaky sea salt
Heavy cream, for serving
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Generously butter a 9" (or preferably 10") glass pie plate and preheat oven to 350°F.
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Arrange the sliced fruit in the pie plate and sprinkle the pecans over top, tucking some in the spaces between and under the fruit. Sprinkle the peaches with the flaky salt.
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Make the topping: In a small skillet or saucepan, melt the 1/4 c. butter, cream, and brown sugar and whisk until sugar is just dissolved. Stir in the bourbon. Pour evenly over the fruit in the pie plate.
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In a medium bowl, cream the butter and sugar. Whisk in the eggs one at a time along with the sour cream and vanilla.
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Combine the dry ingredients separately and stir them into the wet ingredients until just combined. Do not overmix.
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Carefully spread the batter over the fruit topping, spreading it all the way to the edge. The pie plate will be very full.
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Place the dish in the oven with a foil-lined baking sheet on the rack below (to catch any topping that may bubble over). Bake approx. 40-45 min. or until golden and a cake tester comes out clean. Carefully remove from the oven (the topping will be very liquid and may splash).
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Cool 10 min. in the pie dish on a rack. Turn out onto a serving plate (don’t wait too long or the topping will stick to the pie plate.)
Enjoy with unsweetened whipped cream.
