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)
Poached pears would be really good….flavoured with some pear liquor. Mmm. I think this cake could do well with a lot of different combos.
I’m sorry you didn’t enjoy this one more – we really did. But, it looks like it turned out perfectly!
I wish I would have peeled the peaches! They were good, but I feel like it would have been easier to eat without the peel!
Your cake is lovely, even if it wasn’t your favorite! Peeling the peaches is the way to go– the skins were not tasty, and it was hard to cut through them without sawing into the cake. Now I know for next time!
Your cake is so pretty! I think this would be fabulous with pears!
Great picture! I peeled my peaches, I don’t think I realized that the recipe didn’t call for it. I probably wouldn’t have gone to the trouble to do so, it was kind of a mess haha. I think this would be a great cake with pears.
I loved the peaches….but pears sound really good too! Your cake looks wonderful!