Bourbon Peach Upside-Down Cake Recipe
This Bourbon Peach Upside-Down Cake is a moist and flavorful dessert that combines juicy peaches with a rich caramel bourbon sauce baked into a tender cake. Featuring a perfect balance of sweetness and warmth from cinnamon and bourbon, this cake offers a delightful twist on a classic upside-down cake.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Peach Topping
- 4–5 peaches, cored and cut into wedges with skin on
- 1/4 tsp cinnamon, divided
- 1/4 cup water
- 1/2 cup sugar
- 1 tbsp bourbon (for caramel)
Cake Batter
- 1 stick butter (8 tablespoons)
- 1 1/4 cup sugar, divided (3/4 cup for batter, 1/2 cup for caramel)
- 3 eggs
- 1 cup all-purpose flour
- 1/4 cup almond flour
- 3 tbsp bourbon, divided (2 tbsp for batter, 1 tbsp for caramel)
- 1/2 tsp cinnamon, divided (1/4 tsp for peaches, 1/4 tsp for batter)
- 1/2 tsp vanilla extract
- 1 tsp baking powder
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9-inch cake pan (avoid springform pans) with parchment paper and butter it to ensure easy removal and a smooth surface.
- Arrange Peaches: Arrange the peeled and wedged peaches evenly over the parchment paper in the pan, starting from the center and moving outward. Sprinkle 1/4 tsp cinnamon over the peaches for added flavor.
- Make Caramel: Combine 1/4 cup water with 1/2 cup sugar in a saucepan. Heat over medium-high without stirring until the mixture turns a light brown caramel color, which should take about 10-15 minutes. Remove from heat immediately and stir in 1 tablespoon bourbon. Quickly pour the caramel evenly over the peaches in the pan.
- Prepare Cake Batter: In a mixing bowl, beat the butter and 3/4 cup sugar together until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract and 2 tablespoons bourbon.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and the remaining 1/4 tsp cinnamon. Gradually beat these dry ingredients into the wet batter until just combined, ensuring a smooth and even mixture.
- Assemble Cake: Pour the prepared batter evenly over the caramel-coated peaches in the pan. Smooth the surface with a spatula for an even finish.
- Bake: Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool and Serve: Allow the cake to cool slightly before carefully inverting it onto a serving plate to reveal the beautiful bourbon-soaked peaches on top. Serve warm or at room temperature.
Notes
- Use ripe but firm peaches to maintain shape during baking.
- Do not stir the caramel while it cooks to prevent crystallization.
- Butter and parchment paper are key to easy cake removal and clean presentation.
- Adjust bourbon amount for milder or stronger flavor.
- Almond flour adds moisture and a subtle nutty taste; you can substitute with all-purpose flour but texture will differ.
Keywords: Bourbon Peach Cake, Upside-Down Cake, Peach Dessert, Bourbon Dessert, Summer Cake
