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Make the upside down peach cobbler pound cake!
FOR THE PEACH TOPPING
3/4 cup caster sugar
2 1/2 tablespoons soft butter
100ml bourbon
3 or 4 peaches, cut into chunky slices
For the topping, put the caster sugar in a medium heavy-based saucepan and heat gently until it has melted; don’t stir, but tilt the pan occasionally. Continue to cook until it turns a deep golden brown. Add the butter and whisk until it melts, add the bourbon, taking care as it will splash up. The sugar will seize,continue whisking it over a low heat until it melts into the caramel. Continue to bubble for 2-3 minutes, or until you have a syrupy consistency. Set aside while you make the cake.
POUND CAKE
3 cups unbleached all-purpose flour add ½ cup for high altitude
2 ½ cups granulated sugar reduce to 2 cups for high altitude, I use all-natural cane sugar
6 large eggs room temperature
1 ½ cups butter add ¼ teaspoon salt if using unsalted, room temp
8 ounces cream cheese room temperature
1 tablespoon vanilla
1 teaspoon baking powder reduce to ¾ teaspoons for high altitude
1 teaspoon cinnamon
3 medium peaches
peeled, diced, about 1 ½ cups (fresh, or may replace with frozen, thawed)
Preheat oven to 325 degrees (350 degrees for high altitude)Using a whisk and a medium bowl, whisk together flour, salt and baking powder, set aside.cream together butter and cream cheese for 1 minute over medium-high speed; scrape sides and add sugar, mixing until light and fluffy,Add eggs, one at a time, beating
Mix in vanilla extract.Reduce mixer speed to lowest setting adding flour mixture ½ cup at a time, scraping down bowl half way through. Mix until just combinedRemove bowl from mixer and fold peaches into cake batter. Set aside.Drizzle two-thirds of the caramel over the base of the lined tin then add the peach slices in a circle, filling the centre with a couple of slices. Spoon the cake batter over and level the top. Bake in the oven for 55-60 minutes, or until a cake skewer comes out clean.
Remove from the oven and let the cake stand for 10 minutes before inverting onto a serving plate. Gently reheat the remaining caramel brush on cake
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