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Peach-Bourbon Upside-Down Cake

Peach-Bourbon Upside-Down Cake

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Ingredients

1 3/4 cups sugar

4 peaches, cut into 1/2-inch wedges (about 1 1/4 pounds)

2 to 3 tablespoons bourbon

1 1/2 cups all-purpose flour

1/4 cup finely ground pecans

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 stick unsalted butter, at room temperature

2 large eggs

1 teaspoon pure vanilla extract

1 cup buttermilk

Directions

  1. Preheat the oven to 375 degrees F. Combine 3/4 cup sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet and stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Remove from the heat and arrange the peaches in concentric circles over the caramel. Drizzle with the bourbon; set the skillet aside.

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