August 18, 2013 by cookingtofeel
My parents went out of town. Naturally, my sister and I threw a raging house party–kidding. I actually decided to whip up a Baked Elements recipe that’s a little out of my, um, element (no pun intended!).
I usually don’t use ingredients I’m not of age to buy (and well, you have to be 21 to buy alcohol and I’m 18), but my dad had some whiskey on hand, so I decided to make my first recipe from the Booze chapter!
To tell you the truth, neither my sister nor I were excited about this cake. Or even looking forward to it. But hey–try new things and all, right?
First up: the whiskey caramel and peaches. The caramel was super easy to make compared with other caramels. And the peaches layered over the caramel looked beautiful. But that overwhelming scent of whiskey I inhaled while measuring it out? Not good. But hey–it’s a whiskey cake.
The cake itself was easy to whip up as well. Granted, there were many bowls and steps used in the process, but the hardest part was making sure the egg whites folded in cohesively and even that isn’t hard.
I didn’t have any trouble baking the cake. It did, however, overflow the pan a bit, which made for a difficult time loosening it up with a paring knife.
I decided to serve the Whiskey Peach Upside-Down cake with a good old fashioned scoop of vanilla ice cream. This offset some of the buttery, whiskey flavor the cake had and was perfect next to the warm slices.
The cake was so moist and had a delicate crumb that melted in my mouth. The peaches, surprisingly, tasted amazing infused with the whiskey caramel. I could eat them on their own! But the cake as a whole, however, wasn’t my favorite. Sure, I’ll eat another slice or two, but I don’t love it (probably because I’m not a huge whiskey fan).
Check out the other Baked Sunday Mornings posts here and see what the other bakers have to say about the Whiskey Peach Upside-Down Cake!
Recipe from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito.