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Bourbon Peach Upside Down Cake

Bourbon Peach Upside Down Cake for a Sweet Summer Treat

Enjoy a delightful Bourbon Peach Upside Down Cake that blends caramelized peaches with the richness of bourbon for a perfect summer dessert.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 0.5 cups Unsalted Butter adds richness and can be substituted with margarine
  • 1.5 cups All-Purpose Flour provides structure, can be swapped with gluten-free flour
  • 1 cups Granulated Sugar sweetens the batter and helps caramelize the peaches
  • 2 Large Eggs ensure they're at room temperature for best results
  • 1.5 tsp Baking Powder helps the cake rise; always check for freshness
  • 0.25 tsp Baking Soda can be replaced with non-reactive self-rising flour
  • 0.5 tsp Kosher Salt enhances flavors; sea salt is an excellent alternative
  • 1 tsp Ground Cinnamon adds warm spice, pumpkin pie spice can be a substitute
  • 0.25 tsp Ground Nutmeg complements the cinnamon with a warm, nutty flavor
For the Topping
  • 1 lb Peaches provides sweetness and juiciness; fresh or thawed frozen peaches work
  • 0.5 cups Granulated Sugar sweetens and caramelizes the peaches
  • 3 tbsp Bourbon infuses rich vanilla and caramel flavors; rum can substitute
For Added Moisture
  • 0.75 cups Full-Fat Sour Cream ensures a moist and fluffy cake; use buttermilk or yogurt if needed
  • 1 tsp Pure Vanilla Extract enhances flavor; almond extract is a delightful alternative

Equipment

  • 9-inch round cake pan
  • Mixing Bowls
  • hand mixer or stand mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Brush a 9-inch round cake pan with 3 teaspoons of unsalted butter and dust with flour. Line the bottom with parchment paper.
  3. Slice peaches into 16 pieces, mix with ½ cup of sugar and 3 tablespoons of bourbon. Roast until bubbling and caramelized, about 15 minutes.
  4. Reduce oven temperature to 350°F (175°C).
  5. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  6. Beat unsalted butter and sugar until light and fluffy, about 4 minutes.
  7. Add eggs one at a time to the butter-sugar mixture, mixing well after each. Then add vanilla extract.
  8. Gradually combine wet and dry ingredients, alternating with the sour cream.
  9. Spoon batter over the cooled roasted peaches in the cake pan and spread evenly.
  10. Bake for 45-55 minutes, until a toothpick comes out clean.
  11. Let cool in the pan for about 10 minutes, then invert onto a serving platter and remove the parchment.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 54gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 28gVitamin A: 500IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

For best results, use room temperature ingredients and do not over-mix to maintain a light texture.

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