PEACH SHORTCAKE (1 eight inch cake)
1-1/2 pound fresh peaches or nectarines, peeled and thinly sliced
7 tablespoons (packed) light brown sugar
1 tablespoon bourbon
¼ teaspoon ground ginger
2 cups unbleached all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
8 tablespoons (1 stick) unsalted butter, cold
2/3 cup whole milk
1 cup heavy cream
¼ cup chopped pecans, toasted
- Heat oven to 425*.
- In a medium bowl, combine the peaches, 4 tablespoons of the brown sugar, the bourbon, and the ginger. Set the mixture aside while you make the cake.
- In a medium bowl, combine the flour, 2 tablespoons of the brown sugar, baking powder, and salt. Using two forks or your fingertips, cut in the butter until the mixture resembles coarse crumbs. Add the milk, stirring only until moistened. Turn the dough out onto a lightly floured work surface. Gently knead 10 times or until the dough comes together and is smooth.
- Pat the dough evenly into a greased eight inch round cake pan. Bake for 20 to 25 minutes, until golden brown. Remove the shortcake from the pan and let cool on a wire rack.
- When ready to serve, whip the cream with the remaining tablespoon brown sugar until stiff peaks form. Split the shortcake into 2 layers; place the bottom layer on a serving platter. Spoon half the peach mixture over the cake and top with half the whipped cream. Cover with the second cake layer and top with the remaining peach mixture and whipped cream. Sprinkle pecans on top and serve.