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Perfect Peach Bourbon Upside-Down Cake with Brown Sugar Caramel

peach bourbon upside-down cake - featured image
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A moist and flavorful upside-down cake featuring juicy peaches, rich brown sugar caramel, and a subtle warming note of bourbon. Perfect for summer gatherings and easy to make with simple pantry staples.

Ingredients

Scale
  • 4–5 medium ripe peaches, peeled and sliced
  • 6 tablespoons unsalted butter, divided
  • 3/4 cup packed dark brown sugar
  • 2 tablespoons bourbon
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup whole milk, room temperature

Instructions

  1. Preheat your oven to 350°F (175°C). Butter your 9-inch pan or skillet thoroughly to prevent sticking.
  2. Make the brown sugar caramel: In a saucepan over medium heat, melt 4 tablespoons of unsalted butter with 3/4 cup packed dark brown sugar. Stir continuously until the mixture bubbles and thickens slightly, about 3-5 minutes. Remove from heat and stir in 2 tablespoons bourbon carefully (it may bubble up). Pour this evenly into the prepared pan.
  3. Arrange the peaches: Peel and slice your peaches into 1/4-inch thick wedges. Lay them neatly over the warm caramel, overlapping slightly to cover the surface.
  4. Prepare the cake batter: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.
  5. In a large bowl, cream 2 tablespoons softened butter with 3/4 cup granulated sugar until light and fluffy, about 3-4 minutes using a hand mixer or stand mixer. Add 2 large eggs one at a time, beating well after each addition, then mix in 2 teaspoons vanilla extract.
  6. Alternate adding dry ingredients and 1/2 cup whole milk: Start and end with dry ingredients, mixing gently after each addition to avoid overmixing.
  7. Pour the batter evenly over the peaches and caramel. Smooth the top gently with a spatula.
  8. Bake for 40-45 minutes until golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool the cake in the pan for 15-20 minutes to allow the caramel to thicken slightly.
  10. Invert the cake onto a serving plate. Use a knife to loosen edges if needed.
  11. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.

Notes

Stir caramel constantly to avoid burning. Add bourbon off heat to prevent splattering. Let cake cool 15-20 minutes before flipping to allow caramel to set but not harden. Peeling peaches is easier after blanching in boiling water for 30 seconds. For gluten-free option, substitute almond flour. For dairy-free, use coconut oil and plant-based milk. If caramel hardens after cooling, microwave cake plate for 10 seconds before serving.

Nutrition

Keywords: peach upside-down cake, bourbon cake, brown sugar caramel, summer dessert, easy cake recipe, southern dessert, fruit cake

Find it online: https://jodierecipes.com/perfect-peach-bourbon-upside-down-cake-recipe-easy-homemade-brown-sugar-caramel/