How to Cook Tasty Peach Upside-Down Bundt Cake suitable for every moment!
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Peach Upside-Down Bundt Cake
To cook Peach Upside-Down Bundt Cake you need 9 ingredients and 4 steps. Here is how you do that.
Ingredients of Peach Upside-Down Bundt Cake :
- Use Butter (leave 1/4 cup separated).
- Prepare firmly packed Light Brown Sugar (leave 1/2 cup separated).
- You need to prepare Peaches, peeled and cut in 4's.
- Use package of Cream Cheese.
- Provide Granulated Sugar.
- Use Large Eggs.
- Use Vanilla.
- Provide All Purpose Flour.
- Prepare Bourbon (optional).
Short Tips:
If you are cooking from a recipe, the best tip we can offer you is to read through the whole thing all the way through before you start to cook. Not only will this assist you gain a much better understanding of what the final dish ought to look and taste like, you’ll also be able to ascertain which cooking utensil you would like, as well as catch important instructions.instructions :Peach Upside-Down Bundt Cake
- Preheat oven to 325°F. Melt 1/4 cup of the butter in a small saucepan over medium; stir in 1/2 cup of the brown sugar. Cook, whisking constantly, until sugar has dissolved and mixture is thoroughly combined, about 1 minute. Pour mixture evenly into a 15-cup (10 1/2-inch) Bundt pan that has been heavily greased with cooking spray. Place peach slices in an even layer on top of brown sugar mixture..
- Beat cream cheese and remaining 1 1/2 cups butter with a heavy-duty stand mixer on medium speed until creamy, about 1 minute. Gradually add granulated sugar and remaining 1 1/2 cups brown sugar, beating on medium speed until light and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating just until yolk disappears. Beat in 1 teaspoon of the vanilla..
- Sift flour; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Spoon batter carefully over peaches in prepared pan; level with a spatula..
- Bake in preheated oven until a long wooden pick inserted in center of cake comes out clean, 1 hour and 25 minutes to 1 hour and 30 minutes. Cool in pan on a wire rack until pan is cool enough to handle but still hot, about 25 minutes. Remove cake from pan to rack, and cool completely, about 2 hours..
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