Recipe: Pecan Upside-Down Cake with Bourbon Whipped Cream

PECAN UPSIDE-DOWN CAKE WITH BOURBON WHIPPED CREAM

1 1/2 ounces (3 tablespoons) unsalted butter, plus additional to grease the pan
3/4 cup tightly packed light brown sugar
1 1/2 teaspoons ground cinnamon
1/4 cup honey
1 tablespoon boiling water
1 generous cup whole pecans, toasted*
1 cup southern soft-wheat flour (such as White Lily brand) or unbleached flour
1/2 teaspoon freshly grated nutmeg
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
3/4 cup sugar
1/2 cup whole milk
Zest of 1 lemon
2 tablespoons lemon juice
1 teaspoon vanilla extract
2 teaspoons bourbon
Bourbon Whipped Cream (recipe follows)

Position a rack in the center of the oven and preheat the oven to 325 degrees. Lightly grease a 9-inch round cake pan.

In a heavy-bottomed saucepan over medium heat, melt the butter. Stir in the brown sugar and 1 teaspoon of the cinnamon, the honey and boiling water. Bring to a simmer and cook for 2 minutes. Pour the hot syrup into the prepared cake pan and carefully place the pecan halves flat side up in concentric circles, completely covering the pan.

In a medium bowl, whisk together the flour, the remaining 1/2 teaspoon of cinnamon, the nutmeg, baking powder and salt and set aside.

Separate the eggs, placing the whites in a medium bowl and setting aside. Place the yolks in a large bowl and beat until light. Gradually beat in the sugar until fluffy and light. Alternately add the spiced flour and milk to the egg yolk-sugar mixture, mixing well between additions and beginning and ending with the flour. Fold in the lemon zest, lemon juice, vanilla extract and bourbon and set the batter aside.

With a clean whisk or mixer, beat the egg whites to the soft-peak stage. Fold a spoonful into the batter and then fold in the rest. Pour the batter evenly into the cake pan.

Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Remove from oven and let the cake cool in the pan for 10 minutes. Run a knife around the edge to loosen it. Lay a flat cake plate over it, then invert the pan and plate carefully to unmold the cake.

Serve warm or at room temperature with Bourbon Whipped Cream.

*To toast nuts, spread them on a baking sheet and place them in a 350-degree oven, shaking the pan occasionally, for 8 to 10 minutes. Watch carefully because nuts will burn quickly.

BOURBON WHIPPED CREAM
Makes about 1 1/2 cups

This cream enhances just about any pie or pound cake, and is delicious spooned over a simple compote of fresh summer fruit. The bourbon flavor should be subtle and elusive, enriching but not intoxicating, so don't be tempted to add more.

1 cup very cold heavy cream
3 tablespoons sugar
1 tablespoon bourbon (may substitute 1/2 teaspoon vanilla extract)

In a medium bowl using a hand-held mixer at medium-high speed, whip the cream until frothy. Add 1 tablespoon of the sugar and beat until the cream is thick, then add the remaining sugar and whip until the cream holds stiff peaks. Fold in the bourbon or vanilla extract. Let stand for at least 10 minutes before using.

Makes one 9-inch cake
Adapted from Source: Damon Lee Fowler's New Southern Baking: Classic Flavors for Today's Cook by Damon Lee Fowler's
0743250583