Peach-Bourbon 

Upside Down Bundt Cake

Yield 12

Pre heat oven to 325 degrees 

Pan: Use a 15-cup (10 1/2") -throughly grease the pan with cooking spray.

Ingredients -For Cake 

1 1/2 (12 ounces ) cups butter, softened

1 1/2 cups light brown sugar

1 (8 oz) pkg cream cheese, softened

1 1/2 cups granulated sugar

6 large eggs

11/2 teaspoon vanilla extract

3 cups all-purpose flour

1/2 teaspoon salt

1/4 cup (2 oz) bourbon

For Peaches:

4 peaches, peeled and cut into 4 slices

(if peaches are still firm, you can peel them with a sharp peeler- cut in half, remove the pit and slice into four slices)

1/4 cup butter

1/2 cup light brown sugar.

Method for Peaches:

-Melt 1/4 cup butter in a small saucepan; stir in the brown sugar. Cook whisking until sugar has dissolved.

-Pour the mixture evenly into the bottom of the bundt pan.

-Place peach slices in an even layer on top the brown sugar mixture; set aside.

Method for Cake:

-In a large electric mixing bowl beat the cream cheese and butter on medium speed until creamy.

-Gradually add the granulated sugar and the remaining brown sugar and beat till light and fluffy- 3 to 5 minutes.

-Add the eggs, one at a time, beating until combined. 

-Beat in the vanilla.

-Sift the flour and salt; than add to the butter mixture alternately with bourbon, beginning and ending with flour in four turns.

-Carefully spoon batter over the peaches in prepared pan; level with a spatula.

-Bake in preheated oven on the middle rack, until a long wood pick inserted in the center of cakes comes out clean, 1 hour and 25- to 30 minutes.

-Cool in pan on a wire rack until the pan is cool enough to handle, but still hot, about 25 minutes.

-Remove cake from the to rack and cool completely - about 2 hours

Glaze:

1 cup powdered sugar

1-2 tablespoons milk ( almond milk would be nice)

1/2 teaspoons vanilla extract 

-Stir together the sugar, the vanilla and 1 Tablespoon of Milk in a small bowl, adding remaining 1 tablespoon, 1 teaspoons at a time two reach consistency you want. Drizzle over the cooled cake

Chef's Note:

-Use good quality canned or frozen peaches if you can't find good fresh peaches.

Serve with  Run Raisin Ice Cream (Yummy) or ice cream of your choice

Enjoy

Chef Ed