Description

This Bourbon Peach Upside Down Cake is a celebration of texture, featuring tender, bourbon-soaked peaches caramelized under a rich glaze, crowning a moist, almond-scented sponge. It perfectly balances the sweetness of fruit with the smoky depth of the spirit, offering a sophisticated take on a classic dessert.

Ingredients

Fresh Peaches, cut into wedges
1/4 cup Water
1/2 cup Sugar (for caramel)
1 tablespoon Bourbon (for caramel)
Softened butter
3/4 cup Sugar (for batter)
Eggs
Vanilla extract
2 tablespoons Bourbon (for batter)
All-purpose flour
Almond flour
Baking powder
Cinnamon

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C). Line a 9-inch solid cake pan with parchment paper and butter the paper generously. Do not use a springform pan, as the precious caramel will escape through the seams. Arrange the peach wedges in a circular pattern, starting from the center and spiraling outward until the bottom is beautifully covered.
In a small saucepan, combine 1/4 cup water and 1/2 cup sugar. Place over medium-high heat and wait. Do not stir. Watch as the clear liquid begins to shimmer and turn a light, golden brown. Once it reaches that perfect amber hue, remove it from the heat and quickly stir in one tablespoon of bourbon. Pour this hissing, glossy syrup evenly over the peach wedges.
In a large bowl, beat the softened butter and 3/4 cup sugar until the mixture looks pale and fluffy, about three minutes. This aeration is vital for a light texture. Add the eggs one at a time, beating well after each addition to maintain the emulsion. Stir in the vanilla and the remaining two tablespoons of bourbon.
Whisk together the all-purpose flour, almond flour, baking powder, and cinnamon. Slowly fold the dry ingredients into the wet batter until just combined. Pour the thick, fragrant batter over the peaches, smoothing the top with a spatula. Bake for 30 to 35 minutes, or until the top is golden and a toothpick comes out clean. Let the cake rest for 20 minutes before the dramatic reveal.

Notes

Since this cake is inverted, ensure the parchment paper is slightly oversized and greased well to prevent sticking, especially around the edges where the caramel might pool. If your cake browns too quickly before the center is set, cover the top lightly with aluminum foil for the last 10 minutes of baking. Remember that the quality of the bourbon significantly affects the final flavor profile; choose one you would enjoy drinking straight.

Prep Time: 25 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American