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Bourbon Peach Upside Down Cake is a showstopping dessert that brings together juicy peaches and warm bourbon caramel in a moist cake. This recipe is my go-to when summer peaches are at their peak and I want a dessert that feels both rustic and decadent without being fussy. If you want to impress guests or just treat your family to something special, this cake delivers every time with its golden topping and soft crumb.
The first time I baked this was for a backyard barbecue and every slice disappeared before dinner was over. Now, whenever peaches hit the markets, my friends start asking if it is cake time.
Ingredients
- Ripe peaches: These provide sweetness and juiciness. Look for peaches that yield slightly to gentle pressure and smell fragrant
- Unsalted butter: This is essential for a rich caramel base. Choose high-quality butter for best flavor
- Brown sugar: Gives a deep caramel sweetness. Press your brown sugar firmly into the measuring cup for accuracy
- Bourbon: Adds warmth and an aromatic complexity. I use a bourbon I would enjoy sipping
- All-purpose flour: Keeps the cake sturdy but still tender. Sift before using for best texture
- Baking powder and baking soda: These ensure proper lift and a light crumb
- Salt: Balances sweetness and enhances flavors
- Granulated sugar: Gives the cake sweet structure without heaviness
- Large egg: Binds ingredients together and adds richness. Use a fresh egg for best results
- Whole milk: Brings extra moisture to the cake
- Vanilla extract: Adds sweet undertones to both cake and caramel
- Ground cinnamon: Infuses warmth and complements the peaches
- Whipped cream or vanilla ice cream: The perfect creamy finish for serving
Step-by-Step Instructions
- Prepare the Pan:
- Grease a nine inch round cake pan thoroughly so everything releases smoothly later
- Make the Bourbon Caramel:
- In a medium saucepan over medium heat melt the unsalted butter until liquid then add the brown sugar. Stir continuously until the sugar dissolves and the mixture bubbles gently. Pour in the bourbon and mix well for a glossy sauce. Take off the heat once combined
- Layer the Peaches:
- Pour the bourbon caramel into the bottom of the prepared cake pan. Using your hands or a spoon gently arrange the sliced peaches in a single even layer over the caramel. Make sure the arrangement covers the entire surface
- Mix the Dry Ingredients:
- In a separate bowl whisk together the sifted all purpose flour baking powder baking soda salt and ground cinnamon. Set aside for later
- Cream the Wet Ingredients:
- In another large mixing bowl beat together the granulated sugar and egg until the mixture is light and fluffy. Slowly add the whole milk and vanilla extract combining evenly
- Combine and Fold:
- Gradually add the dry flour mixture into the wet ingredients stirring gently by hand or with a spatula. Avoid over mixing so the cake stays tender and soft
- Assemble and Bake:
- Carefully spoon the cake batter over the arranged peaches making sure to smooth the top evenly with a spatula so there are no gaps
- Bake to Perfection:
- Place the pan on the center rack of your preheated oven. Bake at three fifty degrees Fahrenheit for thirty five to forty minutes or until a toothpick inserted in the center comes out clean
- Cool and Invert:
- Once baked remove the cake from the oven and let it rest for ten minutes in the pan. Gently run a knife around the edges then invert the cake onto a serving plate letting the caramel and peaches settle on top
- Serve and Enjoy:
- Slice and serve the cake while still warm with a big dollop of whipped cream or a scoop of vanilla ice cream
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Peaches are my favorite summer fruit and nothing beats the smell of bourbon caramel bubbling away. My kids always sneak a peach slice off the top before it is cooled and I do not blame them.
Storage Tips
Let your cake cool completely before covering it loosely with plastic wrap. It keeps well in the refrigerator for up to three days though the flavors deepen overnight. You can gently rewarm slices in the microwave to revive the caramel layer. If you want to freeze your cake wrap individual slices tightly and thaw overnight in the fridge for a quick treat.
Ingredient Substitutions
If fresh peaches are out of season try thawed frozen peach slices just pat them dry first. You can swap bourbon for dark rum or leave it out for a family friendly version using apple juice instead. Almond extract is a nice stand in for vanilla if you want a different twist. For a gluten free version use your favorite gluten free all purpose flour blend just double check for baking powder without added gluten.
Serving Suggestions
This cake truly shines as an after dinner dessert at summer cookouts or casual get togethers. For brunch serve it alongside coffee or as a sweet centerpiece for a Sunday morning spread. It pairs particularly well with a drizzle of extra caramel sauce or a sprinkle of toasted pecans if you want to dress it up even more.
Cultural and Historical Context
Upside down cakes have a long history as comfort desserts in America dating back to when pineapple was a popular topping in the early twentieth century. Peach versions are beloved throughout Southern kitchens bringing together local stone fruit and bourbon in an unmistakable regional combination. Each time I bake this cake I feel connected to generations of creative home bakers who knew how to make the most of peak season fruit.
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Every time I bake this cake it reminds me that the best desserts are often the simplest. Use the ripest peaches you can find and do not be afraid to experiment a little. This recipe has a way of turning even the most ordinary day into something memorable.
Frequently Asked Questions
- → How do I keep the peach topping from sticking?
Generously grease the cake pan and ensure the butter and brown sugar mixture is spread evenly to prevent sticking.
- → Can I substitute another fruit for peaches?
Yes, nectarines, plums, or even pears work well as substitutes, adjusting slicing as needed.
- → Is it possible to omit the bourbon?
You may replace bourbon with apple juice or leave it out entirely for a non-alcoholic version.
- → How can I tell when the cake is baked through?
Insert a toothpick in the center; it should come out clean or with a few moist crumbs attached.
- → What's the best way to serve it?
Serve warmed, optionally topped with whipped cream or a scoop of vanilla ice cream for extra indulgence.