It's a dense cake, almost like a pound cake, so the light glaze was a nice compliment.
We ate most of it as a breakfast cake.
Peach Bourbon Upside Down Cake
From June 2018 issue of Southern Living
Serves 12
Ingredients:
1-3/4 cups butter, softened, divided
2 cups firmly packed light brown sugar, divided
4 peaches, peeled and cut into 4 slices
1 - 8 ounce pkg cream cheese, softened
1-1/2 cups granulated sugar
6 large eggs
1-1/2 tsp. vanilla extract, divided
3 cups all-purpose flour
1/2 tsp. salt
1/4 cup (2 ounces) bourbon
1 cup confectioner's sugar
1 to 2 Tbsp. milk
Method:
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 tsp. of the vanilla.
Sift together flour and salt; 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.
Stir together confectioner's sugar, remaining 1/2 tsp. vanilla, and 1 Tbsp. of the milk in a small bowl, adding remaining 1 Tbsp. milk, 1 tsp at a time, if needed to reach desired consistency. Drizzle over cooled cake.
