Description
This classic Southern dessert features fresh, ripe peaches baked beneath a moist, buttery cake batter infused with high-quality bourbon. The cake is inverted after baking to reveal a glistening, rich bourbon caramel topping that seeps into the fruit and crumb. It’s a comforting yet sophisticated twist on the traditional peach upside-down cake, perfect for Sunday dinners.
Ingredients
- 4-5 ripe peaches
- 1 stick (8 tablespoons) unsalted butter, softened
- 1 1/4 cups granulated sugar (divided)
- 3 tablespoons bourbon (divided)
- 1/4 cup water
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 cup almond flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon (divided)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a 9-inch cake pan with parchment paper and butter the paper generously. Do not use a springform pan, as the caramel will leak out. Arrange your peach wedges over the parchment in a beautiful circular pattern, starting from the center and working outward. Sprinkle with a touch of cinnamon.
- In a small saucepan, combine 1/4 cup water with 1/2 cup sugar. Heat over medium-high heat until it reaches a beautiful light brown amber color (10 to 15 minutes). Do not stir while it heats! Once ready, remove from heat, quickly whisk in one tablespoon of bourbon, and pour it evenly over your arranged peaches.
- In a large bowl, beat the softened butter and 3/4 cup sugar until it is light and fluffy, about 3 minutes. Beat in the eggs one at a time, then incorporate the vanilla and the remaining two tablespoons of bourbon.
- Whisk together the all-purpose flour, almond flour, baking powder, and the remaining cinnamon. Slowly beat this mixture into your wet ingredients until just combined.
- Pour your batter over the peaches and smooth the surface with a spatula. Bake for 30-35 minutes or until a toothpick comes out clean. Let the cake cool in the pan for 15 to 30 minutes. Place a plate over the top and carefully invert the cake.
Notes
Ensure you are using high-quality, ripe but firm peaches for the best texture; overly soft fruit may become mushy when baked in the caramel. This cake is best served slightly warm. If you make it ahead, store it loosely covered at room temperature for up to two days or refrigerated for up to five days.
- Prep Time: 25 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: Southern