Casey’s Peach Cake with Bourbon Cream
Ingredients
- 1 stick unsalted butter at room temperature
- 1 ½ cups sugar
- 2 large eggs, at room temperature
- 1 cup greek yogurt at room temperature
- 1 tsp pure vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp kosher salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 3 large ripe peaches, peeled, pitted and sliced
- ½ cup chopped pecans
- Bourbon Cream Ingredients
- ½ pint heavy whipping cream
- ¼ cup Bourbon Whiskey
- ¼ cup powdered suga
Preparation
- Preheat the oven to 350 degrees F. Grease a 9-inch-square baking pan.
- In large bowl beat the butter and 1 cup of the sugar at medium-high speed, until light and fluffy (about 5 minutes).
- With the mixer on low, add the eggs one at a time, then yogurt and vanilla, and mix until the batter is smooth.
- In a separate bowl, sift together the flour, baking soda, baking powder and salt.
- With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined.
- In a small bowl, combine the remaining 1/2 cup sugar, cinnamon and nutmeg.
- Spread half of the batter evenly in the pan.
- Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture.
- Spread the remaining batter on top, arrange the remaining peaches on top and sprinkle with the remaining sugar mixture and the pecans.
- Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean.
- Serve warm or at room temperature.
- Bourbon Cream Preparation: Beat heavy whipping cream with Bourbon and powdered sugar until stiff. Add dollop to top of each slice of peach cake. Serve and enjoy!
Category
Cookies/Desserts/Sweets