Peach and Bourbon Upside-Down Pie

Ingredients:

• 1 and 3/4 cups sugar
• 4 peaches, sliced ​​into 1cm thick wedges (about 0.6 kg)
• 2 - 3 tbsp. l. bourbon
• 1.5 cups premium flour
• 1/4 cup finely ground pecans
• 1 teaspoon baking powder
• 0.5 tsp of soda
• 0.5 tsp salt
• 110 g unsalted butter, room temperature
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup of sour milk or kefir

Preparation:

1. Preheat oven to 375°F (190°C). In a 10-inch ovenproof skillet, combine 3/4 cup sugar and 1 1/2 tablespoons water; stir until the mixture resembles wet sand. Cook over medium-high heat, gently swirling the skillet occasionally but not stirring with a spoon, until the caramel is light amber, about 5 minutes. Remove from heat. Arrange peach slices in a circle on top of the caramel; drizzle with bourbon and set the skillet aside.
2. In a medium bowl, combine the flour, ground pecans, baking powder, baking soda, and salt. In a large bowl, beat the butter and remaining 1 cup sugar with a mixer on medium 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 mixer speed to low; add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour, and knead until the dough forms. Pour the batter over the peaches and distribute evenly.
3. Place the pan in the oven and bake until the pie is golden brown and a toothpick inserted into the center comes out clean, about 50 minutes. If the pie is browning too quickly, cover it with foil. Let it rest for 15 minutes, then invert it onto a plate and let it cool completely.