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Peach Bourbon Upside-Down Cake Recipe

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3.9 from 13 reviews

This Peach Bourbon Upside-Down Cake is a delightful dessert combining juicy roasted peaches with a rich, buttery cake infused with bourbon and warm spices. The peaches are roasted to enhance their natural sweetness, layered at the bottom of the pan, and topped with a tender cake batter that bakes into a moist and flavorful treat. Finished by inverting the cake so the caramelized fruit is showcased, it’s perfect served with whipped cream or ice cream for a comforting, elegant dessert.

Ingredients

Pan Release

  • 3 teaspoons (14 grams) unsalted butter
  • 2 teaspoons (6 grams) all-purpose flour

Peach Topping

  • 1 pound (454 grams) 3 medium sized peaches
  • 1/2 cup (100 grams) granulated sugar
  • 3 tablespoons Bourbon

Cake Batter

  • 1 1/2 cups (195 grams) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup (200 grams) granulated sugar
  • 1/2 cup (114 grams) unsalted butter (room temperature)
  • 2 (100 grams) large eggs (room temperature)
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (173 grams) full-fat sour cream (room temperature)

Instructions

  1. Preheat the oven: Set your oven to 400°F to get it ready for roasting the peaches.
  2. Prepare pan release mixture: Melt two teaspoons of butter and stir in the flour until a paste forms. Use this to brush the sides and bottom of your cake pan.
  3. Prepare the cake pan: Line the bottom of the cake pan with parchment paper and brush the parchment with 1 teaspoon of soft butter to ensure easy release after baking.
  4. Prepare the peach topping: Wash peaches and cut each into 16 slices. Toss them in a bowl with sugar and bourbon, folding gently to combine without breaking the slices.
  5. Roast the peaches: Spread the peaches and juices evenly on a parchment-lined half baking sheet and roast at 400°F for 15 minutes until juices bubble.
  6. Reduce oven temperature: Remove peaches and lower oven temperature to 350°F.
  7. Arrange peaches in cake pan: Let roasted peaches cool 2 minutes, then arrange in a spiral pattern on the prepared cake pan. Pour any leftover juices from the baking sheet over the peaches.
  8. Mix dry ingredients for cake: In a medium bowl, whisk together flour, salt, baking powder, baking soda, nutmeg, and cinnamon until combined.
  9. Cream butter and sugar: In a stand mixer, beat the sugar and softened butter at medium speed until light and fluffy, about 4 minutes.
  10. Add eggs and vanilla: Add eggs one at a time, beating well after each addition, then add vanilla and mix briefly.
  11. Combine batter ingredients: Add half the flour mixture to the butter-sugar mixture on low speed, then add all sour cream, mix gently, then add remaining flour mixture and mix until just combined.
  12. Spread batter over peaches: Place batter in 4 large dollops on top of peaches and gently spread evenly with an offset spatula.
  13. Bake the cake: Bake at 350°F for about 45 minutes or until a tester inserted in the center comes out clean.
  14. Cool and invert: Allow cake to cool in the pan for 10 minutes, then run a knife around edges and invert onto a serving platter to reveal the peach topping.
  15. Serve: Serve the cake warm or at room temperature with whipped cream or ice cream if desired.
  16. Storage: Store the cake covered at room temperature for up to two days or in the refrigerator for up to one week. If warm, store at room temperature only one day.

Notes

  • Room temperature ingredients (eggs, butter, sour cream) ensure a smooth, well-incorporated batter.
  • Roasting peaches first enhances their flavor and helps release natural juices for a caramelized topping.
  • Use an offset spatula to carefully spread the batter without disturbing the peach arrangement underneath.
  • The cake is best served the day it’s made but can be refrigerated and refreshed at room temperature before serving.
  • For an extra touch, serve with vanilla ice cream or whipped cream for a creamy contrast.

Find it online: https://marthatasty.com/peach-bourbon-upside-down-cake-recipe/