Description
Bourbon-infused southern charm meets sweet peach perfection in this classic upside down cake. Caramelized peaches nestled in a rich bourbon-kissed batter create a delightful dessert that will sweep you off your feet with its irresistible flavor profile.
Ingredients
Scale
Main Ingredients:
- 4–5 peaches, cored and cut into wedges (leave the skin on)
- 1 stick (8 tablespoons / 113 grams) butter
- 3 eggs
- 1 cup all-purpose flour
- ¼ cup almond flour
- 1 ¼ cups sugar
Liquid Ingredients:
- 3 tablespoons bourbon
- ½ teaspoon vanilla extract
- ¼ cup water
Spices and Leavening:
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
Instructions
- Prepare a 9-inch (23-centimeter) cake pan by lining it with parchment paper and generously coating the surface with unsalted butter to prevent sticking.
- Artfully position peach wedges in a radial pattern starting from the center of the pan, ensuring even coverage, and dust the arranged peaches with a light sprinkle of ground cinnamon.
- Create a rich caramel syrup by combining water and granulated sugar in a medium saucepan, heating without stirring until the mixture transforms into a golden-brown liquid (approximately 10-15 minutes).
- Remove the caramel from heat and swiftly incorporate bourbon, creating a fragrant and glossy syrup that will infuse the cake with depth and complexity.
- Pour the bourbon-enhanced caramel evenly over the prepared peach arrangement, allowing it to seep between the fruit wedges.
- In a large mixing bowl, cream together softened unsalted butter and sugar until the mixture becomes light, airy, and significantly increased in volume.
- Incorporate eggs individually into the butter mixture, ensuring each is fully integrated before adding the next, then blend in vanilla extract and remaining bourbon.
- In a separate bowl, thoroughly combine all-purpose flour, almond flour, baking powder, and remaining ground cinnamon, creating a uniform dry ingredient mixture.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined to maintain the cake’s delicate texture.
- Gently transfer the batter over the caramel-coated peaches, smoothing the surface with a spatula to ensure even distribution.
- Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, checking for doneness by inserting a toothpick into the center, which should emerge clean.
- Allow the cake to cool in the pan for 15-30 minutes, then carefully invert onto a serving plate, gently peeling away the parchment paper.
- Serve the cake warm, showcasing the glistening caramelized peaches and inviting bourbon-infused aroma.
Notes
- Caramelizing sugar requires patience and constant attention to prevent burning, creating a rich golden-brown base for the cake.
- Use ripe, juicy peaches at peak season for maximum flavor and natural sweetness in this elegant dessert.
- Bourbon adds a sophisticated depth and warmth that complements the peaches’ natural fruitiness.
- Room temperature eggs and butter ensure smoother batter and more even cake texture.
- Allow cake to cool slightly before inverting to prevent peaches from sticking or breaking apart.
- Serve warm with a scoop of vanilla ice cream for an indulgent summer dessert experience.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 95 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 95 mg