Baked Sunday Mornings: Whiskey Peach Upside-Down Cake

Sometimes I'm a cocky gal, and think that I can easily make anything with little difficulty. I guess I've been at this baking thing too long, because I don't always give my baking time it's due reverence. Slap a cake together on an afternoon work break? Sure, why not? 

...because that kind of thinking can be horribly counterproductive, that's why. This cake was fraught with all kind of mishaps for me, yet it turned out so deliciously, I don't even care. I--against the advice of the Baked guys--over-filled my pie plate, and there was a large amount of cursing (and a few explicative-filled text messages) as caramel coated the bottom of my oven. Caramel is much more delicious on cakes than the bottom of my oven, but c'est la vie. 

All mishaps aside (including the one that caused me to spill Bulleit all over my kitchen counter, and make my house smell like a bar) this cake was fabulous. Bourbon caramel, unsurprisingly, is probably my new favorite thing. I didn't top this cake with anything additional, I felt there were more than enough flavor components as it was, but my husband enjoyed a slice à la mode, and loved it.

PS: This cake inspired a new cocktail recipe that will be posted later this week! Keep an eye out!