Bourbon Peach Upside-Down Cake Recipe
If you want a cozy, comforting dessert, this Bourbon Peach Upside-Down Cake recipe is exactly what you need. It combines juicy, sweet summer peaches with a rich caramel sauce that features a warm splash of bourbon.
Equipment
- 9-inch round cake pan or cast-iron skillet
- Large mixing bowl
- Medium mixing bowl
- Small saucepan
- Whisk
- Electric hand mixer or standalone mixer
- Rubber spatula
- Measuring cups and spoons
Ingredients
- 3 large ripe peaches, sliced into thin wedges
- 1/2 cup unsalted butter, melted for the topping
- 1/2 cup packed light brown sugar
- 2 tablespoons quality bourbon whiskey
- 1/2 cup unsalted butter, softened for the cake batter
- 3/4 cup granulated white sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 cup whole milk
Instructions
Prep Your Oven
- Preheat your oven to 350°F (175°C). Grease your 9-inch round cake pan thoroughly with butter so the fruit does not stick.
Make the Caramel
- Melt half a cup of butter in a small saucepan over medium heat. Stir in the brown sugar and bourbon until smooth.
Arrange the Peaches
- Pour the warm bourbon caramel sauce into the bottom of your prepared pan. Arrange the peach slices beautifully in a tight circle.
Mix Dry Ingredients
- Whisk the all-purpose flour, baking powder, ground cinnamon, and salt together in a medium bowl. Set this dry mixture aside.
Cream Butter and Sugar
- Beat the softened butter and granulated sugar in a large bowl. Mix until the texture becomes light, fluffy, and pale yellow.
Add Eggs and Vanilla
- Add the room temperature eggs one at a time into the creamed butter. Stir in the pure vanilla extract until combined.
Alternate Flour and Milk
- Add the flour mixture and whole milk alternately to the batter. Stir gently with a spatula until the batter is smooth.
Spread the Batter
- Spoon the thick cake batter carefully over the arranged peach slices. Smooth the top evenly using your rubber spatula.
Bake the Cake
- Bake for 45 minutes until a toothpick inserted in the center comes out clean. Let the cake cool for ten minutes.
Flip and Serve
- Place a large serving plate over the pan. Carefully flip the pan over quickly so the gorgeous peach layer faces upward.
Notes
- Use Canned Peaches: You can easily use canned peach slices if fresh peaches are out of season in your local grocery stores.
- Add Crunchy Nuts: Sprinkle a handful of chopped pecans or walnuts over the caramel sauce before arranging the peach slices.
- Make It Alcohol-Free: Swap the bourbon whiskey for a teaspoon of rum extract mixed into apple juice for a kid-friendly version.
- Try Different Fruits: You can substitute the peaches with fresh sliced apples, pears, or plums depending on the current season.
- Keep Eggs Warm: Make sure your eggs are at room temperature so the cake batter does not curdle during mixing.
- Keep It Refrigerated: Store any leftover cake slices in an airtight container inside the refrigerator for up to three days.
- Reheat in Oven: Warm individual slices in the oven at 300°F for five minutes to make the caramel soft again.
- Microwave Option: You can microwave a slice for fifteen seconds if you want a quick and warm dessert experience.
- Avoid Freezing: Do not freeze this cake because the juicy peaches will become very mushy when they thaw out.