Bourbon Peach Upside Down Cake: A Southern-Inspired Delight
Looking for a dessert that combines fresh, juicy peaches with the rich flavors of bourbon and caramel? This Bourbon Peach Upside Down Cake is the perfect southern-inspired treat. Featuring caramelized peaches, a tender cake base with a hint of bourbon, and the warm spice of cinnamon, this cake is a delicious way to celebrate peach season. Whether you’re serving it as the grand finale for a dinner party or simply enjoying it with a cup of coffee, this cake is sure to impress.
Why You’ll Love This Recipe
- Southern Flavor: With bourbon, peaches, and cinnamon, this cake captures the essence of southern hospitality and flavor.
- Caramelized Topping: The peaches are beautifully caramelized with a homemade bourbon caramel sauce, making for a stunning upside-down presentation.
- Perfect for Entertaining: This cake is not only delicious but also visually impressive, making it a great choice for special occasions or gatherings.
Ingredients
- 4-5 peaches, cored and cut into wedges (leave the skin on)
- 1 stick butter (8 tablespoons)
- 1 ¼ cup sugar, divided
- 3 eggs
- 1 cup all-purpose flour
- ¼ cup almond flour
- 3 tbsp bourbon
- ½ tsp cinnamon, divided
- ½ tsp vanilla extract
- 1 tsp baking powder
- ¼ cup water
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 9-inch cake pan (not a springform pan) with parchment paper, then butter the paper generously to prevent sticking. This will ensure that your cake releases easily when you flip it after baking.
2. Arrange the Peaches
Core and cut the peaches into wedges, leaving the skin on for added flavor and texture. Arrange the peach wedges in a circular pattern on the bottom of the prepared cake pan, starting from the center and working your way out. Sprinkle ¼ teaspoon of cinnamon evenly over the peaches to enhance their natural sweetness.
3. Make the Caramel Sauce
In a medium saucepan, combine ¼ cup water and ½ cup of sugar. Stir gently to combine, then heat over medium-high heat without stirring. Allow the sugar mixture to cook for about 10-15 minutes, or until it turns a light brown caramel color. Once the caramel is ready, remove it from the heat and carefully add 1 tablespoon of bourbon, swirling to combine. Pour the caramel evenly over the arranged peach slices.
4. Prepare the Cake Batter
In a large mixing bowl, beat together the softened butter and the remaining ¾ cup of sugar until the mixture is light and fluffy, about 3 minutes. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Add the vanilla extract and the remaining 2 tablespoons of bourbon, mixing until combined.
In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and the remaining ¼ teaspoon of cinnamon. Slowly add the dry ingredients to the wet mixture, beating until just combined. Be careful not to overmix, as this can make the cake tough.
5. Assemble the Cake
Once the batter is ready, pour it over the peach slices in the cake pan. Use a spatula to smooth the top of the batter so that it’s evenly distributed over the peaches.
6. Bake the Cake
Bake the cake in your preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and the cake should feel springy to the touch.
7. Cool and Invert
Allow the cake to cool in the pan for 15-30 minutes. This cooling period helps the cake set and ensures that the caramel adheres to the peaches. Once the cake has cooled slightly, carefully turn it out onto a serving plate. Gently remove the parchment paper to reveal the beautifully caramelized peaches on top.
Tips for Success
- Caramel Caution: Be careful when working with hot caramel. Always add the bourbon off the heat to prevent splattering, and swirl the pan gently to mix.
- Peach Perfection: Use ripe but firm peaches to ensure they hold their shape during baking. If peaches are out of season, you can substitute with canned or frozen peaches.
- Cool Down: Let the cake cool before inverting, as this allows the caramel to set and prevents it from running off the top.
Recipe Details
- Prep Time: 20 minutes
- Cooking Time: 35 minutes
- Total Time: 55 minutes
- Servings: 8 servings
- Calories: 290 kcal per serving
Final Thoughts
This Bourbon Peach Upside Down Cake is a decadent yet elegant dessert that perfectly combines sweet, juicy peaches with a rich, bourbon-infused caramel and a tender cake base. It’s a wonderful way to celebrate peach season or add a little southern charm to your dessert table. Serve it warm with a scoop of vanilla ice cream or whipped cream for an extra indulgent treat.
Print
Bourbon Peach Upside Down Cake
- Total Time: 55 minutes
- Yield: 8 1x
Description
This Bourbon Peach Upside Down Cake is a true Southern delight that marries sweet caramelized peaches with a hint of bourbon for a rich and sophisticated flavor profile. The peaches turn tender and syrupy as they bake under a golden almond-infused cake, creating a beautiful contrast of textures and tastes.
Ingredients
4–5 peaches, cored and cut into wedges (leave the skin on)
1 stick butter (8 tablespoons)
1 ¼ cup sugar, divided
3 eggs
1 cup all-purpose flour
¼ cup almond flour
3 tbsp bourbon
½ tsp cinnamon, divided
½ tsp vanilla extract
1 tsp baking powder
¼ cup water
Instructions
Preheat oven to 350°F (175°C). Line a 9-inch cake pan (not a springform pan) with parchment paper and butter the paper.
Arrange peach wedges over the parchment, starting from the center and working your way out. Sprinkle ¼ teaspoon cinnamon over the peaches.
In a medium saucepan, combine ¼ cup water and ½ cup sugar. Stir gently to combine, then heat over medium-high heat without stirring until the mixture turns a light brown caramel color (about 10-15 minutes). Remove from heat and quickly add 1 tablespoon bourbon. Pour evenly over the peaches.
In a mixing bowl, beat together the butter and ¾ cup sugar until light and fluffy (about 3 minutes). Beat in eggs one at a time, then mix in vanilla extract and the remaining 2 tablespoons bourbon.
In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and remaining ¼ teaspoon cinnamon. Slowly beat the dry ingredients into the wet ingredients until combined.
Pour the batter over the peaches and smooth the surface.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool for 15-30 minutes before turning it out onto a serving plate. Carefully remove the parchment paper and serve.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 290