A tribute to the Great State of Georgia. I love peaches and pecans!!! Georgia has both of these in great abundance. Made this for my daughter’s birthday.
- 1-1/2 cup all purpose flour
- 6 tablespoons butter
- 1 teaspoon baking soda
- 2 large eggs
- 1-1/2 tablespoon peach brandy
- 1/2 teaspoon ground cinnamon
- 1/3 cup molasses
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1 teaspoon ginger
- 2/3 cup brown sugar
- 1 cup pecans
- 1 tablespoon peach brandy
- 1/2 stick butter
- 1/3 cup brown sugar
- 2 peaches
- As needed pecans
Heat a 8-9 inch cast iron skillet. Preheat oven 350 degrees Fahrenheit. Spray skillet with nonstick spray or grease with butter.
Get the butter at room temperature. Mix the cake ingredients together form a batter.
To make the topping Melt the butter with the sugar and peach brandy, heat gently in a saucepan, until the butter is melted.
Peel and cut the peaches in half. To cut in half, take a knife to the center where the pit is. Score around the center and carefully separate.
Remove the pit. Carefully remove the rough area that holds the pit.
Cut into rings the peaches. Line the bottom of the skillet. Put a pecan half in the center of each peach ring. Pour the butter mixture into the bottom of the skillet.
Carefully spoon the batter mixture over the top of the butter mixture.
Bake in the oven for 30-40 minutes test the cake for doneness.
Let rest 1 minute, place a flat plate, or platter over skillet. Turn upside down and remove the skillet.
If any peaches came off, remove from skillet and replace on the cake top.
Serve warm or chilled I hope you enjoy!!!
NOTE: I sprayed the plate with nonstick spray that I transferred the cake onto. I stored in the refrigerator with aluminium foil on it so I also spayed the foil with the nonstick spray.
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