Popular Cuisine Peach UpsideDown Bundt Cake Delicious Steady

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9 ingredients, 4 steps, cooking Peach Upside-Down Bundt Cake

Good Evening every body, at this time you get present recipe Peach Upside-Down Bundt Cake with 9 ingredients and 4 steps. Next this is how to make it, please pay attention carefully.

In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 9 ingredients and 4 stages of easy cooking Peach Upside-Down Bundt Cake.

Ingredients for Peach Upside-Down Bundt Cake

1. You need 1 3/4 C. : Butter (leave 1/4 cup separated).
2. You need 2 C. : firmly packed Light Brown Sugar (leave 1/2 cup separated).
3. You need 4 : Peaches, peeled and cut in 4's.
4. It’s 1 (8 oz) : package of Cream Cheese.
5. It’s 1 1/2 C. : Granulated Sugar.
6. Prepare 6 : Large Eggs.
7. It’s 1 1/2 tsp : Vanilla.
8. It’s 3 C. : All Purpose Flour.
9. Prepare 1/4 C. : Bourbon (optional).

If all ingredients Peach Upside-Down Bundt Cake it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.

Process Cooking Peach Upside-Down Bundt Cake

1. Preheat oven to 325°F. Melt 1/4 cup of the butter in a small saucepan over medium; stir in 1/2 cup of the brown sugar. Cook, whisking constantly, until sugar has dissolved and mixture is thoroughly combined, about 1 minute. Pour mixture evenly into a 15-cup (10 1/2-inch) Bundt pan that has been heavily greased with cooking spray. Place peach slices in an even layer on top of brown sugar mixture.
   
2. Beat cream cheese and remaining 1 1/2 cups butter with a heavy-duty stand mixer on medium speed until creamy, about 1 minute. Gradually add granulated sugar and remaining 1 1/2 cups brown sugar, beating on medium speed until light and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating just until yolk disappears. Beat in 1 teaspoon of the vanilla.
   
3. Sift flour; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Spoon batter carefully over peaches in prepared pan; level with a spatula.
   
4. Bake in preheated oven until a long wooden pick inserted in center of cake comes out clean, 1 hour and 25 minutes to 1 hour and 30 minutes. Cool in pan on a wire rack until pan is cool enough to handle but still hot, about 25 minutes. Remove cake from pan to rack, and cool completely, about 2 hours.
   
5. Finish and Enjoy.

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