BOURBON-GLAZED COFFEE CAKE WITH FIG PRESERVES
Bursts of flavorful fig complement this sour cream coffee cake with a cinnamon-crumb top and bourbon glaze.
Provided by Food Network Kitchen
Time 2h
Yield 8
Number Of Ingredients 17
Steps:
- Combine the flour, brown sugar, cinnamon and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the fig preserves on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert again onto a rack to cool completely.
- When the cake is cool, whisk together the confectioners' sugar and bourbon in a medium bowl until smooth. Drizzle the glaze over the cake and let set.
PEACH-BOURBON UPSIDE-DOWN CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Combine 3/4 cup sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet and stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Remove from the heat and arrange the peaches in concentric circles over the caramel. Drizzle with the bourbon; set the skillet aside.
- Whisk the flour, ground pecans, baking powder, baking soda and salt in a bowl. Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla. Reduce the mixer speed to low; add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, and mix until just incorporated. Pour the batter over the peaches and spread evenly.
- Transfer the skillet to the oven and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 50 minutes. (Cover loosely with foil if the cake is browning too quickly.) Let sit 15 minutes, then invert onto a platter and let cool completely.
BOURBON GLAZED CHICKEN AND PEACHES
Make and share this bourbon glazed chicken and peaches recipe from Food.com.
Provided by chia2160
Categories Fruit
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- mix first 7 ingredients in a large bowl, add chicken and peaches to coat.
- heat a non stick grill pan coated with cooking spray over med hi heat.
- remove chicken and peaches from marinade, reserving, and grill in pan about 5 minutes per side, or until cooked through meanwhile heat marinade in microwave 2 minutes on high.
- spoon sauce over chicken and peaches.
Nutrition Facts : Calories 306.9, Fat 5, SaturatedFat 0.8, Cholesterol 68.4, Sodium 831.9, Carbohydrate 23.1, Fiber 0.9, Sugar 21.8, Protein 29.2
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