Peach Brandy Pecan Upside-Down Cake
Delight in this Peach Brandy Pecan Upside-Down Cake, a sweet and moist treat perfect for any occasion. This easy recipe features juicy peaches and crunchy pecans.
Ingredients
- 1-1/2 cup all-purpose flour
- 6 tablespoons butter
- 1 teaspoon baking soda
- 2 large eggs
- 1-1/2 tablespoon peach brandy
- 1/2 teaspoon ground cinnamon
- 1/3 cup molasses
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1 teaspoon ginger
- 2/3 cup brown sugar
- 1 cup pecans
- For Topping: 1 tablespoon peach brandy, 1/2 stick butter, 1/3 cup brown sugar, 2 peaches, pecans as needed
Instructions
- Heat an 8-9 inch cast iron skillet and preheat the oven to 350°F. Spray the skillet with nonstick spray or grease with butter.
- Bring the butter to room temperature and mix the cake ingredients together to form a batter.
- For the topping, melt the butter with the sugar and peach brandy in a saucepan over low heat until the butter is melted.
- Peel and cut the peaches in half. Score around the pit and carefully separate.
- Remove the pit and the rough area that holds it.
- Cut the peaches into rings. Line the bottom of the skillet with the peach rings, placing a pecan half in the center of each ring. Pour the butter mixture over the peaches.
- Carefully spoon the batter mixture over the top of the butter mixture.
- Bake in the oven for 30-40 minutes, testing the cake for doneness.
- Let rest for 1 minute, then place a flat plate or platter over the skillet. Turn upside down to remove the skillet.
- If any peaches came off, replace them on the top of the cake.
- Serve warm or chilled. Enjoy!
Nutritional Information
Per serving: Calories: 250, Fat: 10g, Carbohydrates: 38g, Protein: 4g
Recipe Overview
Difficulty: Easy
Equipment Needed: 8-9 inch cast iron skillet, mixing bowls, saucepan, measuring cups and spoons, nonstick spray or butter for greasing.
Kitchen Tips: Ensure the butter is at room temperature for easier mixing. Use fresh, ripe peaches for the best flavor.
Make-Ahead Options: The batter can be prepared in advance and stored in the refrigerator for up to 24 hours. The cake can also be made a day ahead and stored in an airtight container.
Ingredient Deep Dive
Quality Selection Guide: Choose ripe peaches that yield slightly to pressure and have a fragrant aroma. Opt for fresh, unsalted pecans for optimal flavor.
Storage Tips: Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Substitutions: Substitute peach brandy with apple juice or white wine for a non-alcoholic version. Use walnuts instead of pecans for a different nutty flavor.
Measurement Conversions: 1 cup = 240 ml, 1 stick of butter = 1/2 cup = 113 grams, 1 tablespoon = 15 ml.
Expert Techniques
Professional Tips: For a more caramelized topping, allow the butter and sugar mixture to cook slightly longer before adding the peaches.
Common Mistakes: Avoid overmixing the batter, as this can lead to a dense cake. Make sure to check for doneness with a toothpick before removing from the oven.
Visual Cues: The cake should be golden brown on top and a toothpick inserted into the center should come out clean.
Equipment Alternatives: If a cast iron skillet is unavailable, use a regular round cake pan, but be sure to adjust baking time as needed.
Serving & Presentation
Plating Suggestions: Serve the cake warm on a decorative platter, allowing the peach topping to be visible.
Food Pairing: Pairs well with whipped cream or vanilla ice cream for added richness.
Portion Guidelines: Slice into 8 equal servings, perfect for sharing at gatherings.
Special Occasions: Ideal for summer picnics, birthdays, or holiday celebrations.
Nutrition & Health
Detailed Nutrition: Each serving contains approximately 250 calories, 10g fat, 38g carbohydrates, and 4g protein.
Health Benefits: Peaches are rich in vitamins A and C, while pecans provide healthy fats and antioxidants.
Dietary Considerations: This recipe contains gluten and dairy; substitute with gluten-free flour and almond milk for dietary restrictions.
Wellness Tips: Enjoy in moderation as part of a balanced diet, incorporating fruits and nuts for added nutrition.
Storage & Reheating
Storage methods
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate.
Freezing guidelines
To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months.
Reheating instructions
Reheat individual slices in the microwave for 20-30 seconds or warm the entire cake in the oven at 350°F for about 10-15 minutes.
Food safety
Ensure the cake is cooled completely before storing to avoid condensation. Discard if it shows signs of spoilage.
Variations & Adaptations
Seasonal versions
Substitute peaches with apples in fall or berries in summer for a seasonal twist.
Dietary modifications
Use gluten-free flour for a gluten-free option and substitute butter with coconut oil for dairy-free needs.
Scaling instructions
To serve more people, double the recipe and use a larger skillet or bake in two separate pans.
Budget options
Use canned peaches or frozen fruit to save on costs when fresh fruit is out of season.
Troubleshooting FAQ
Common problems
Issues like a sunken cake or uneven cooking can occur.
Quick fixes
If the cake sinks, ensure you re using fresh baking soda and avoid overmixing.
Expert solutions
For a crustier top, increase the oven temperature for the last 5 minutes of baking.
Time management
Prepare the topping while the oven preheats to save time during baking.
Community & Sharing
Serving for events
This cake is perfect for potlucks and family gatherings, serving beautifully on a platter.
Cultural notes
Upside-down cakes have roots in American cooking, often featuring seasonal fruits.
Recipe history
Traditionally made with fresh fruit, this cake showcases the classic combination of peaches and pecans native to Southern cuisine.
Batch cooking
Make several cakes at once for parties; they freeze well for future enjoyment.
