Why make this recipe
Bourbon Peach Upside-Down Cake is a delightful twist on a classic dessert. This cake is not only visually appealing but also packed with delicious flavors. The juicy peaches caramelized in bourbon create a lovely contrast to the soft cake. It’s perfect for gatherings, celebrations, or a sweet treat after dinner. Plus, it’s easy to make, which means you don’t have to be a baking expert to impress your family and friends.
How to make Bourbon Peach Upside-Down Cake
Ingredients
- 4-5 peaches, cored and cut into wedges (leave the skin on)
- 1 stick butter (8 tablespoons)
- 1 1/4 cup sugar
- 3 eggs
- 1 cup all-purpose flour
- 1/4 cup almond flour
- 3 tbsp bourbon
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
- 1 tsp baking powder
Directions
- Preheat the oven to 350°F (175°C).
- Line a 9-inch cake pan (do not use a springform) with parchment paper and butter the paper.
- Arrange the peaches over the parchment, starting at the center and working your way out. Then, sprinkle 1/4 teaspoon of cinnamon over the peaches.
- To make the caramel, combine 1/4 cup of water with 1/2 cup of sugar in a saucepan. Stir to mix, then heat over medium-high heat until it turns light brown. Avoid stirring while it’s heating (about 10-15 minutes). Remove from heat and quickly add 1 tablespoon of bourbon, pouring it evenly over the peaches.
- For the cake batter, beat the butter and 3/4 cup of sugar together until light and fluffy (about 3 minutes). Add the eggs one at a time, mixing well after each addition, then beat in the vanilla and 2 tablespoons of bourbon.
- In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and the remaining 1/4 teaspoon of cinnamon. Slowly mix this flour mixture into the batter until well combined.
- Pour the batter over the peaches and smooth the surface.
- Bake for 30-35 minutes or until a toothpick or knife comes out clean when inserted into the center of the cake.
- Let the cake cool for 15-30 minutes before carefully turning it out onto a serving plate.
How to serve Bourbon Peach Upside-Down Cake
Serve this cake warm or at room temperature. It’s fantastic on its own or with a scoop of vanilla ice cream. The ice cream adds a creamy texture that balances the sweetness of the caramelized peaches perfectly. You can also drizzle a little extra bourbon sauce on top for an added treat.
How to store Bourbon Peach Upside-Down Cake
Store any leftovers in an airtight container at room temperature for up to two days. If you want to keep it longer, you can refrigerate it for about a week. To enjoy it later, simply reheat a slice in the microwave for a few seconds.
Tips to make Bourbon Peach Upside-Down Cake
- Make sure your peaches are ripe for the best flavor.
- Don’t stir the caramel while it’s cooking; this will help it caramelize evenly.
- You can use other fruits like pineapples or cherries if peaches are not available.
- If you prefer a stronger bourbon flavor, feel free to increase the amount slightly.
Variation
You can try adding nuts like chopped pecans or walnuts into the cake batter for added texture. Another variation is to mix in some spices like nutmeg or ginger to give the cake a different flavor profile.
FAQs
Can I use frozen peaches instead of fresh ones?
Yes, you can use frozen peaches. Just make sure to thaw and drain them well before using.
Can I make this cake in advance?
Absolutely! You can make the cake a day ahead, just store it properly and reheat when ready to serve.
Can I substitute the bourbon in the recipe?
Yes, you can use apple juice or a different kind of liquor if you prefer not to use bourbon. This will change the flavor, but it can still be delicious!
What can I serve with this cake?
This cake pairs well with whipped cream, vanilla ice cream, or even a drizzle of caramel sauce for an extra sweet touch.
Bourbon Peach Upside-Down Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- Line a 9-inch cake pan (do not use a springform) with parchment paper and butter the paper.
- Arrange the peaches over the parchment, starting at the center and working your way out. Then, sprinkle 1/4 teaspoon of cinnamon over the peaches.
- To make the caramel, combine 1/4 cup of water with 1/2 cup of sugar in a saucepan. Stir to mix, then heat over medium-high heat until it turns light brown. Avoid stirring while it’s heating (about 10-15 minutes). Remove from heat and quickly add 1 tablespoon of bourbon, pouring it evenly over the peaches.
- For the cake batter, beat the butter and 3/4 cup of sugar together until light and fluffy (about 3 minutes).
- Add the eggs one at a time, mixing well after each addition, then beat in the vanilla and 2 tablespoons of bourbon.
- In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and the remaining 1/4 teaspoon of cinnamon.
- Slowly mix this flour mixture into the batter until well combined.
- Pour the batter over the peaches and smooth the surface.
- Bake for 30-35 minutes or until a toothpick or knife comes out clean when inserted into the center of the cake.
- Let the cake cool for 15-30 minutes before carefully turning it out onto a serving plate.