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Bourbon Peach Upside Down Cake

Sweet Bourbon Peach Upside-Down Cake for Summer Bliss

Enjoy a delightful twist on a classic with this Bourbon Peach Upside Down Cake that brings summer flavor to your table.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peach Topping
  • 3 tsp Unsalted Butter Adds moisture and flavor; melt for easy pan release.
  • 1/2 cup Granulated Sugar Sweetener for peaches; use brown sugar for a deeper flavor.
  • 1 lb Peaches Primary fruit offering sweetness; opt for freestone peaches for easy slicing.
  • 3 tbsp Bourbon Infuses the peaches with rich vanilla notes; can be substituted with rum if desired.
For the Cake Batter
  • 1/2 cup Unsalted Butter Provides richness; ensure it's at room temperature for easy creaming.
  • 1 cup Granulated Sugar Sweetener for the cake batter; reducing the amount creates less sweetness.
  • 1 1/2 cups All-Purpose Flour Offers structure to the cake; precise measurement is key for success.
  • 1 1/2 tsp Baking Powder Acts as a leavening agent; always check freshness for best results.
  • 1/4 tsp Baking Soda Works with acids for rising; ensure it's fresh to avoid flat cakes.
  • 1/2 tsp Kosher Salt Balances sweetness; sea salt can work as an alternative.
  • 1 tsp Ground Cinnamon Adds warmth; may be omitted or replaced with a spice blend if preferred.
  • 1/4 tsp Ground Nutmeg Complements cinnamon for depth; fresh nutmeg provides a stronger flavor.
  • 2 Large Eggs Binds ingredients and adds moisture; use at room temperature for better integration.
  • 1 tsp Pure Vanilla Extract Enhances overall flavor; fresh vanilla pods can be a great substitute.
  • 3/4 cup Full-fat Sour Cream Brings moisture and tanginess; buttermilk can be used as an alternative.
  • 2 tsp Baking Flour For pan release; gluten-free flour is a suitable substitute for a gluten-free version.

Equipment

  • 9-inch round cake pan
  • mixing bowls
  • Whisk
  • Electric Mixer
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) to ensure it’s hot and ready.
  2. Melt 2 teaspoons of unsalted butter and mix with 2 teaspoons of flour to coat the cake pan.
  3. Slice 1 pound of freestone peaches into wedges, toss with ½ cup granulated sugar and 3 tablespoons of bourbon, then roast for about 15 minutes.
  4. In a bowl, whisk 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ½ teaspoon kosher salt.
  5. In another bowl, cream together 1 cup of granulated sugar and ½ cup of softened unsalted butter for about 4 minutes, then add 2 large eggs one at a time and 1 teaspoon of pure vanilla extract.
  6. Gradually mix the dry ingredients and ¾ cup full-fat sour cream into the creamed mixture, alternating and beginning and ending with dry ingredients.
  7. Carefully spoon the cake batter over the roasted peaches in the prepared pan.
  8. Lower the oven temperature to 350°F (175°C) and bake the cake for about 45 minutes, checking for doneness.
  9. Allow the cake to cool for about 10 minutes, then invert it onto a platter to serve.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 60mgIron: 1mg

Notes

Ensure ingredients are at room temperature for a smoother batter. Store cake at room temperature for up to 2 days, and refrigerate for longer storage.

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