Her Modern Kitchen

Eating & Living in Austin, Texas

peach

Bourbon Peach Upside Down Cake

by

If you’re looking for a great summertime dessert recipe, I highly suggest this Bourbon Peach Upside Down Cake, served a la mode, obviously.

Bourbon Peach Upside Down Cake a la mode overhead

It’s obvious from my last post that I wasn’t happy with the end result of my first June baking challenge so I set out to give it another whirl with a tastier combination, making this Bourbon Peach Upside Down Cake.

For context, the whole purpose of my baking bucket list this year is for me to master a recipe or technique.  And while I do believe I mastered the upside down technique with the original rhubarb upside down cake, it wasn’t a delicious cake.  It was nothing I’d want to make again and I felt a bit disappointed in the overall experience. So I set out to make a cake worth eating.

Bourbon Peach Upside Down Cake a la mode

And this Bourbon Peach Upside Down Cake is a winner!

The recipe uses fresh, seasonal peaches, lots of brown sugar, and a splash of bourbon mixed with warm spices to make a deliciously comforting cake all topped with a scoop of melty vanilla bean ice cream.  It’s a serious bite of summer and it takes me back to my childhood patio on a warm summer night.

I used this Food Network recipe as my base cake recipe but made a couple of changes to meet my own taste preferences. I’m pretty sure the changes I made make this stellar recipe even more delicious.  My full recipe details are below.

Bourbon Peach Upside Down Cake Stand

Brown sugar & butter makes everything tastes better

While the original recipe called for granulated sugar melted with water to make the syrup that goes on the bottom of the cake pan, I chose to swap granulated sugar for brown sugar and water for butter.  I melted the two together in a saucepan until it was thick and sticky.  I then spread it into a bottom of a 10-inch cake pan and topped it with sliced peaches.

Bourbon Peach Upside Down Cake Overhead

Pumpkin spice isn’t just for lattes

I love using pumpkin pie spice when baking with fruits because it’s the perfect mixture of warm baking spices: cinnamon, nutmeg, all-spice, and ginger.  All of these flavors play well with peaches and bourbon so for maximum flavor I added a dash of pumpkin spice into the cake batter, making the crumb have a slight spice-cake taste to it.

Bourbon Peach Upside Down Cake a la mode 3

Who doesn’t love a la mode?

I love peaches and vanilla ice cream and there was no way I could eat this Bourbon Peach Upside Down cake without a scoop of vanilla ice cream. Obviously, I used Halo Top because it’s my go-to.  If you haven’t tried their vanilla ice cream, it’s delicious and pairs perfectly with the cake. I especially loved it when it gets melty and mixes with the bourbon & peach topping.

Bourbon Peach Upside Down Cake Pin

If you’re looking for a great summertime dessert recipe, I highly suggest this Bourbon Peach Upside Down cake, and don’t forget to make it a la mode!

Check out my past baking bucket list challenges here. Up next is a lattice top blueberry pie! 

5.0 from 1 reviews
Bourbon Peach Upside Down Cake
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 10
Ingredients
  • ¾ cups light brown sugar, packed
  • 2 large peaches, cut into ½-inch wedges (firm but ripe)
  • 3 tablespoons bourbon (like Bulleit)
  • 1½ cups all-purpose flour
  • 2 ounces pecan pieces ground into a powder or small crumb
  • ½ teaspoon ground cinnamon
  • ½ teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 stick + 3 tablespoons unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk
Instructions
  1. Preheat the oven to 375F and prepare a 10-inch cake pan (or similar) by spraying the bottom and sides with a non-stick baking spray. Set aside.
  2. Add the brown sugar and 3 tablespoons of butter to a small saucepan. Melt over medium heat until it thickens into a paste.
  3. Spread the paste into the bottom of the prepared cake pan in an even layer. Place the peach slices evenly on top of the brown sugar. Pour 3 tablespoons of bourbon on top and set aside.
  4. In a small bowl, whisk together the flour, ground pecans, cinnamon, pie spice, baking powder, soda, and salt. Set aside.
  5. Using an electric mixer, cream together the stick of butter and granulated sugar. Add in the eggs, one at a time, beating well between each followed by the vanilla extract.
  6. Add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, and mix until just incorporated. Pour the batter over the peaches and spread evenly. Place the cake pan onto a large baking sheet (in case there's run over) and bake 45-50 minutes until a cake tester inserted into the center comes out clean.
  7. Remove the cake from the oven and allow to cool for 20-25 minutes on a wire rack. After cooling, run a small knife around the outer edge of the cake to loosen it from the pan. Place a large cake plate on top of the cake and quickly flip the two to dislodge the cake from the pan. You may need to tap it lightly on the counter to get it to fall out.
  8. Slice and serve warm with a scoop of vanilla ice cream.

 

Grilled Shrimp & Peach Panzanella Salad with Basil Vinaigrette

by

Grilled Shrimp & Peach Panzanella Salad with Basil Vinaigrette uses seasonal ingredients to create a light but fresh summertime salad.

With a burst of fresh basil, sweetness from perfectly ripe peaches, and a hint of spice from grilled shrimp this panzanella salad is perfectly fit for lunch or dinner.

Grilled Shrimp & Peach Panzanella Salad

I love fancy salads that are both simple and delicious. I also love using seasonal produce in my salads and was inspired by the summer bounty of peaches and basil to create a fresh salad starring both.

This salad was created as more of an in the moment recipe — working with what I had in the kitchen and pairing flavors as I went along. For my base I started with baby kale, sugar snap peas for crunch, and sliced green onions since their flavor isn’t as potent as red onions (plus, I just really dislike raw red onions).

Grilled Shrimp & Peach Panzanella Salad Square

I personally love fresh fruit in my salads and knew I wanted to incorporate juicy, ripe peaches but had to off-set the sweetness they would add to the dish.  In hopes of balancing the naturally sweet peaches, I created a basil vinaigrette that’s heavy on lemon using both real lemon juice and a white lemon balsamic vinegar from Texas Hill Country Olive Oil (my favorite! I also use it in my Cali breakfast toast recipe).  If you’ve never had basil and lemon paired together, you’re missing out. This basil vinaigrette would also make a great dipping sauce for fresh, soft bread!

With both the sweet and acidic elements in check, I began looking for a way to incorporate the slightest hint of spice into my Grilled Shrimp & Peach Panzanella Salad so I tossed the shrimp with cumin, smoked paprika, and a bit more lemon before quickly searing both sides on the grill.

Grilled Shrimp & Peach Panzanella Salad 1

Grilled Shrimp & Peach Panzanella Salad Overhead

For extra crunch and because I love a good crouton, I baked up leftover crusty bread with a drizzle of olive oil and garlic salt until it was golden and crispy. Once tossed with the basil vinaigrette, the croutons became chewy, flavorful bites elevating the Grilled Shrimp & Peach Panzanella Salad to that of restaurant quality!

Fun Fact: <3M and I alway compare fancy at home salads to that of restaurants’, asking one another ‘how much would this salad be at a restaurant?’  This one clocked in at about $14 in our minds!

The end product was a deliciously balanced salad — sweet, acidic, spicy and crunchy from the fresh vegetables and chewy bread. Grilled Shrimp & Peach Panzanella Salad with Basil Vinaigrette is a divine summertime salad perfect for lunch or dinner. Give it a try and let me know what you think.

Grilled Shrimp & Peach Panzanella Salad Pinterest

5.0 from 2 reviews
Grilled Shrimp & Peach Panzanella Salad with Basil Vinaigrette
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • For the panzanella bread
  • 1/2 loaf crusty bread, like ciabatta, cut or torn into 1 inch cubes
  • 2 tablespoons olive oil
  • ½ teaspoon garlic salt

  • For the shrimp
  • 1 pound shrimp, peeled & deveined
  • 1 tablespoon lemon juice
  • zest from half a lemon
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprkina
  • salt and pepper to taste

  • For the basil vinaigrette
  • 4 tablespoons olive oil
  • 2 tablespoon while lemon balsamic vinegar
  • zest from half a lemon
  • 2 tablespoons fresh lemon juice
  • 1 cup fresh basil leaves
  • salt and pepper to taste

  • For the salad
  • 8 cups baby kale
  • 2 cups sugar snap peas
  • 4 green onions, thinly sliced
  • 2 peaches, pits removed and thinly sliced
Instructions
  1. Preheat the oven to 425°F and line a large baking sheet with parchment paper
  2. Toss the bread cubes with 2 tablespoons of olive oil and the garlic salt
  3. Spread the bread evenly on the prepared baking sheet and bake for 10-12 minutes, tossing once halfway until golden brown and crusty. Remove from oven and let cool.
  4. Quickly marinate the shrimp by tossing the shrimp with 1 tablespoon lemon juice, zest, spices, and salt and pepper. Let set 5-10 minutes. When ready to eat, grill the shrimp 2-3 minute per side over a medium flame. Let rest while assembling the salad.
  5. Prepare the basil vinaigrette by placing all vinaigrette ingredients into a food processor and pulsing until the ingredients have emulsified and the basil is finely minced.
  6. To assemble the salad, toss together the kale, sugar snap peas, green onions, peaches, and panzanella croutons. Pour half of the basil vinaigrette over top and toss to coat. Plate the salads and place the cooked shrimp on top. Serve with additional dressing on the side.