Bourbon Peach Upside Down Cake (Print Version)
# Ingredients:
→ Fruit and Topping
01 -
3 ripe peaches, sliced
02 -
60 g unsalted butter
03 -
55 g brown sugar
04 -
60 ml bourbon
→ Cake Batter
05 -
125 g all-purpose flour
06 -
1 teaspoon baking powder
07 -
0.5 teaspoon baking soda
08 -
0.25 teaspoon salt
09 -
100 g granulated sugar
10 -
1 large egg
11 -
120 ml whole milk
12 -
1 teaspoon vanilla extract
13 -
0.5 teaspoon ground cinnamon
→ Serving
14 -
Whipped cream or vanilla ice cream (optional, for serving)
# Instructions:
01 -
Preheat oven to 175°C. Grease a 23-cm round cake pan evenly with butter.
02 -
In a medium saucepan over medium heat, melt butter; add brown sugar and stir until dissolved. Pour in bourbon, mix thoroughly, then remove from heat.
03 -
Pour the butter mixture into the base of the prepared cake pan and spread evenly. Arrange sliced peaches decoratively on top of the mixture.
04 -
In a bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
05 -
In a separate bowl, cream granulated sugar and egg until light and fluffy. Gradually add milk and vanilla extract, mixing well until fully incorporated.
06 -
Gently fold the dry ingredients into the wet mixture, stirring only until the batter is just combined. Avoid over-mixing.
07 -
Pour the batter evenly over the peach layer in the cake pan and smooth the surface with a spatula.
08 -
Transfer the pan to the oven and bake for 35-40 minutes, or until a toothpick inserted into the center emerges clean.
09 -
Allow the cake to cool in the pan for 10 minutes. Run a knife around the edge, then carefully invert onto a serving plate.
10 -
Serve warm, accompanied by whipped cream or a scoop of vanilla ice cream if desired.
# Notes:
01 -
For best results, use ripe but firm peaches to prevent excess moisture.
02 -
Allowing the cake to rest before inverting helps the topping set and minimizes sticking.