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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Peach Upside-Down Skillet Cake w/Bourbon Whipped Cream
 Categories: Cakes, Fruits, Desserts, Booze, Dairy
      Yield: 8 servings
 
MMMMM----------------------------CAKE---------------------------------
      4 md Peaches (1 1/2 lb/680 g);
           - unpeeled, in 1/3" wedges
           Juice of 1 lemon
      1 c  (130 g) cake flour; not self
           - rising
    3/4 ts Baking powder
    1/4 ts Baking soda
      1 c  (200 g) granulated sugar
      5 oz (140 g) unsalted butter;
           - @ cool room temp
      1    Vanilla bean; split, seeds
           - scraped
           +=OR=+
      1 ts Pure vanilla extract
      2 lg Eggs
    1/2 c  Sour cream

MMMMM-------------------BOURBON WHIPPED CREAM------------------------
    1/2 c  Heavy cream
      1 tb Bourbon
 
  Set oven @ 350ºF/175ºC.
  
  Line a rimmed baking sheet with a nonstick baking mat or
  parchment paper. (This is in case the cake bubbles over
  during baking.)
  
  In a large bowl, toss the peaches with the lemon juice.
  In a separate bowl, whisk together the flour, baking
  powder and baking soda.
  
  In a 10" cast-iron skillet, cook 1/4 cup of the
  granulated sugar over medium heat, stirring occasionally
  with a wooden spoon, until the sugar melts and turns a
  deep amber color, about 10 minutes. Remove from the heat
  and immediately add 2 tablespoons of the butter,
  stirring vigorously. The mixture may appear curdled and
  broken; don’t worry, it will smooth out. Arrange the
  peach wedges in concentric circles over the sugar
  mixture, overlapping as needed to make them fit.
  
  In a stand mixer fitted with the paddle attachment, beat
  the remaining sugar, butter and the vanilla bean seeds
  (or vanilla extract) on medium speed until smooth. Add
  the eggs one at a time, beating until blended after each
  addition. Add the sour cream and beat until blended.
  With the mixer running on low speed, gradually add the
  flour mixture, beating just until blended and stopping
  to scrape bowl as needed. Spoon the batter over the
  peaches in the skillet and spread to cover.
  
  Place the skillet on the prepared baking sheet. Bake
  until golden brown and a tester inserted into the center
  of the cake comes out clean, 40 to 45 minutes.
  
  Make the whipped cream, if desired: In a large bowl,
  preferably metal, combine cream and bourbon.
  Refrigerate, along with a metal whisk or mixer
  attachments, for at least 15 minutes. Once chilled, whip
  the mixture until it holds soft peaks, 3 to 5 minutes.
  
  Let the cake cool in the skillet on a wire rack for 10
  minutes. Run a knife around the edge to loosen. If you
  see liquid around the edges of the skillet, carefully
  pour off into a measuring cup and set aside. (It’s O.K.
  if you don’t have any excess liquid - it all depends on
  how juicy your fruit is.)
  
  Carefully invert the cake onto a serving plate and
  drizzle with any reserved liquid. Let cool about 10
  minutes more, to set. Cut into wedges using a serrated
  knife and serve, topping each slice with whipped cream
  if you like.
  
  Recipe from Virginia Willis
  
  Adapted by Julia Moskin
  
  Yield: 8 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Dear Optimist & Pessimist: While you argued I drank it - Opportunist
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