This recipe was inspired by Southern Living’s Peach-Bourbon Upside-Down Bundt Cake.
I made a few minor edits based on what I had in my pantry (especially during this COVID quanrantine: canned peaches (versus fresh peaches) and Crown Royal Peach (instead of Bourbon).
INGREDIENTS
1 3/4 cups (3 sticks + 4 TBSP) of unsalted butter, at room temperature
2 cups of light brown sugar
2 tins of canned peaches (I use 1/2 but you can use all)
1 8oz package of cream cheese, at room temperature
1 1/2 cups of granulated sugar
6 large eggs, at room temperature
1 1/2 teaspoon of vanilla extract
3 cups of all purpose flour
1/2 teaspoon salt
A pinch of ground nutmeg
1/4 cups + 4 TBSP + 1 TSP of Crown Royal Peach (divided)
1 cup powdered (confectioners’) sugar
1 to 2 TBSP whole milk
*TBSP (tablespoon) *tsp (teaspoon)
PREPARATION: PEACHES
Put peaches in a bowl, drizzle a little bit of the canned syrup and add 4 TBSP of Crown Royal Peach.
Gently mix and let sit for an hour.
PREPARATION: BUNDT CAKE PAN
Preheat oven to 325 degrees.
In a saucepan on medium heat, melt 4 TBSP of unsalted butter, add 1/2 cup of light brown sugar. Stir until both are well combined.
Take off the heat and add 1 TSP of Crown Royal Peach.
Stir and set aside.
Heavily grease your bundt cake pan with cooking spray, pour the brown sugar and butter mixture to the bottom of the pan and lay the peaches on top of the mixture.
Set aside.
PREPARATION: FLOUR AND SALT
Sift 3 cups of flour and 1/2 teaspoon of salt in a bowl and set aside.
PREPARATION: CAKE BATTER
In a bowl and with a handheld mixer, beat the cream cheese and 3 sticks of butter until light and fluffy.
Gradually add your granulated sugar (add sugar, mix, add sugar, mix).
Add 1 cup and 1/2 of light brown sugar and continue mixing until light and fluffy.
Add your eggs, one at a time, blending until each yolk is mixed into the batter.
Add 1/2 teaspoon of vanilla extract and a pinch of ground nutmeg.
Gradually add flour and blend, alternating with 1/4 cup of Crown Royal Peach and ending with the flour.
Bake for an hour and 40 minutes however do a quick check with a long pick at an hour and 30 minutes in case the cake might be ready.
Take the cake out of the oven and let cool in pan for 25 minutes on a rack.
PREPARATION: DRIZZLE
In a bowl, stir your powdered sugar, 1 teaspoon of vanilla extract and 2 TBSP of whole milk (1 teaspoon at a time) until well combined.
Drizzle over cake.
Serve.