Peach Upside-Down Skillet Cake with Bourbon Whipped Cream

cooking.nytimes.com

Lady Laura

subheading: FOR THE CAKE:

4 medium peaches (about 1½ pounds/680 grams), unpeeled and cut into ⅓-inch-thick wedges

Juice of 1 lemon

1 cup/130 grams cake flour, not self-rising

¾ teaspoon baking powder

¼ teaspoon baking soda

1 cup/200 grams granulated sugar

5 ounces/140 grams unsalted butter (1 stick plus 2 tablespoons), at cool room temperature

1 vanilla bean, split and seeds scraped, or 1 teaspoon pure vanilla extract

2 large eggs

½ cup sour cream

subheading: FOR THE BOURBON WHIPPED CREAM (OPTIONAL):

½ cup heavy cream

1 tablespoon bourbon

Directions at cooking.nytimes.com

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