Bourbon Peach Upside Cake

This bourbon peach upside down cake transforms summer's juiciest peaches into a decadent dessert with a hint of bourbon and a perfect caramel glaze. The warm spices complement the natural sweetness of ripe peaches while the cake itself remains tender and moist.

I first made this cake for my sister's birthday during peach season, and it's become our family's most requested summer dessert. Something magical happens when the bourbon mingles with the caramelized peaches during baking.

Ingredients

• Fresh peaches with skins on: Adds beautiful color and reduces prep time. Choose ripe but firm peaches that yield slightly to pressure
• Butter: Forms the base of our rich cake batter. Use unsalted so you control the flavor
• Granulated sugar: For both the caramel and cake batter
• Eggs: Provide structure and richness. Room temperature eggs incorporate better
• All purpose flour: Forms the foundation of our cake
• Almond flour: Adds wonderful texture and nutty notes that complement peaches perfectly
• Bourbon: Imparts caramel notes and depth. Use a quality bourbon you enjoy drinking
• Cinnamon: Adds warmth that enhances the peach flavor
• Vanilla extract: Balances the bourbon with its sweet aroma
• Baking powder: Ensures a proper rise without complicating the recipe

Step-by-Step Instructions

Prepare the Pan:

Preheat your oven to 350°F and prepare your 9 inch cake pan with parchment paper. Take care to butter the parchment thoroughly to prevent sticking. The parchment acts as insurance for a clean release after baking.

Arrange Peaches:

Create a beautiful pattern with peach wedges starting from the center and working outward. This becomes the top of your finished cake so take time to make it visually appealing. The light dusting of cinnamon directly on the fruit enhances their natural sweetness.

Create Caramel:

Combine water and sugar in a saucepan over medium high heat without stirring. Watch carefully as the mixture transforms from clear to a light amber color over 10 to 15 minutes. The caramel continues cooking even after removed from heat so pull it slightly before your desired shade. Add bourbon immediately after removing from heat then pour over the arranged peaches.

Make Batter:

Beat butter and sugar for a full three minutes until the mixture looks fluffy and significantly lighter in color. This incorporates air which creates a tender crumb. Add eggs individually allowing each to fully incorporate before adding the next. Mix in vanilla and bourbon until just combined.

Combine Dry Ingredients:

Whisk your flours baking powder and remaining cinnamon together thoroughly. This ensures even distribution of leavening and spice throughout the batter.

Finish Batter:

Add dry ingredients to wet gradually beating on low speed just until combined. Overmixing at this stage can develop gluten and create a tough cake.

Assemble and Bake:

Pour the batter gently over the prepared peaches and carefully smooth the top without disturbing the fruit arrangement. Bake until golden and a tester inserted in the center comes out clean approximately 30 to 35 minutes.

Cool and Invert:

Allow the cake to cool for 15 to 30 minutes in the pan. This gives the caramel time to slightly set while still remaining fluid enough for a clean release. Place your serving plate over the pan and quickly flip to reveal the gorgeous fruit top.

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This cake brings back memories of my grandmother's summer kitchen where she'd prepare similar desserts with whatever fruit was in season. She taught me the patience needed for making proper caramel which truly elevates this recipe beyond a simple fruit cake.

Storage Tips

The cake stays delicious at room temperature for up to two days covered loosely with foil. The moisture from the fruit keeps it from drying out. If keeping longer refrigerate for up to five additional days though the caramel will soften slightly. Bring to room temperature before serving for the best flavor and texture.

Fruit Variations

While peaches shine in this recipe other stone fruits work beautifully as substitutes or additions. Try mixing peaches with plums for a more complex flavor or substitute nectarines when peaches aren't at their peak. Apricots create a more delicate version that pairs wonderfully with the bourbon notes. For fall variations pears or apples make excellent alternatives with slightly longer baking times.

Serving Suggestions

Serve this cake slightly warm with a scoop of vanilla bean ice cream or lightly sweetened whipped cream. For an extra special touch drizzle each serving with a teaspoon of additional bourbon or add a sprinkle of toasted sliced almonds. This cake pairs beautifully with afternoon tea or as the finale to a summer barbecue.

Bourbon Selection

The bourbon you choose significantly impacts the final flavor. A wheated bourbon like Maker's Mark offers subtle sweetness while a spicier rye forward bourbon adds complexity. For a more pronounced flavor use a higher proof bourbon but reduce the amount slightly. Non drinkers can substitute apple juice with a splash of vanilla though the depth of flavor will differ.

Frequently Asked Questions

→ Can I use canned peaches instead of fresh ones?

Yes, you can substitute fresh peaches with canned ones if needed. Make sure they are well-drained to prevent excess moisture in the cake.

→ Is it possible to make this cake alcohol-free?

Absolutely! You can simply omit the bourbon or replace it with an equal amount of apple juice or orange juice for a non-alcoholic version.

→ What are some tips for making the caramel topping?

To achieve the perfect caramel, avoid stirring it while it heats. Once it reaches a light golden brown color, quickly remove it from heat and add the bourbon, stirring gently.

→ How do I prevent the cake from sticking to the pan?

Line the bottom of the cake pan with parchment paper and butter both the paper and the sides of the pan for easy removal.

→ Can this cake be made ahead of time?

Yes, this cake can be made a day in advance. Store it at room temperature in an airtight container, or refrigerate for longer freshness.