Description
A cozy and comforting classic, this Bourbon Peach Upside Down Cake features juicy peach wedges nestled in a luscious caramel topping, enhanced with a subtle warmth from bourbon. The cake itself is a tender vanilla cake that bakes right on top, creating a beautiful, jewel-like fruit topping once inverted. It’s a perfect dessert for any occasion, offering a delightful balance of sweet, fruity, and warm notes.
Ingredients
For the Topping:
2 tablespoons unsalted butter, melted
1/2 cup packed light brown sugar
1/4 cup peach or apricot preserves
2 tablespoons bourbon (non-alcoholic bourbon flavoring can be used as a substitute)
4–5 medium ripe peaches, peeled, pitted, and sliced into 1/4-inch wedges
For the Cake:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk (whole or 2% recommended)
1 teaspoon non-alcoholic bourbon flavoring (optional, if not using bourbon in topping or for extra flavor)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
In a small bowl, whisk together the melted butter, brown sugar, peach or apricot preserves, and bourbon (or non-alcoholic flavoring).
Pour this mixture evenly into the bottom of the prepared cake pan.
Arrange the peach slices in a decorative pattern over the caramel mixture. Set aside.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract and optional non-alcoholic bourbon flavoring.
Gradually add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Gently spread the cake batter evenly over the peaches in the pan.
Bake for 35-45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
Let the cake cool in the pan on a wire rack for 10-15 minutes.
Carefully invert the cake onto a serving plate. If any peaches stick to the pan, gently place them back on top of the cake.
Serve warm.
Notes
Ensure your peaches are ripe but not overly soft
For a dairy-free option, use plant-based butter and milk alternatives.
This cake is best served fresh, but can be stored loosely covered at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg