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Perfect Peach Bourbon Upside-Down Cake Recipe with Easy Caramel Sauce

peach bourbon upside-down cake - featured image
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A tender upside-down cake featuring caramelized fresh peaches with a subtle warmth from bourbon, finished with an easy buttery caramel sauce. Perfect for summer gatherings and simple celebrations.

Ingredients

Scale
  • 4–5 medium ripe peaches, peeled and sliced (firm but juicy; clingstone or freestone variety)
  • 1/2 cup (113g) unsalted butter, softened for the batter
  • 1/4 cup (57g) unsalted butter for caramel sauce
  • 3/4 cup (150g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 1/2 cups (190g) all-purpose flour, sifted (or 1 1/4 cups almond flour for gluten-free)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) whole milk or buttermilk (or dairy-free milk)
  • 3 tablespoons (45ml) bourbon, divided (1 tablespoon for batter, 2 tablespoons for caramel sauce)
  • 1 teaspoon vanilla extract
  • Caramel sauce made fresh with butter, brown sugar, cream, and bourbon (see instructions)

Instructions

  1. Peel and slice 4-5 medium peaches into about 1/4-inch thick wedges; set aside.
  2. In a small saucepan, melt 1/4 cup (57g) unsalted butter over medium heat. Stir in 3/4 cup (150g) packed light brown sugar until dissolved and bubbling. Simmer gently for 2 minutes, then stir in 2 tablespoons (30ml) bourbon. Remove from heat immediately.
  3. Pour the caramel sauce evenly into the bottom of a 9-inch skillet or cake pan. Arrange peach slices on top in a single layer, overlapping slightly if needed.
  4. Preheat oven to 350°F (175°C).
  5. In a large bowl, whisk together 1 1/2 cups (190g) sifted all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.
  6. In another bowl, cream 1/2 cup (113g) softened unsalted butter with 1/4 cup (50g) granulated sugar until light and fluffy (3-4 minutes). Add 2 eggs one at a time, beating well after each addition.
  7. Mix in 1 tablespoon (15ml) bourbon and 1 teaspoon vanilla extract to the wet mixture.
  8. Gradually add the dry ingredients to the wet, alternating with 1/2 cup (120ml) milk, starting and ending with the flour mixture. Mix gently until just combined.
  9. Spoon the batter evenly over the arranged peaches in the pan. Spread gently with a spatula without disturbing the peaches.
  10. Bake on center rack for 40-45 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown.
  11. Let the cake cool in the pan for 10-15 minutes. Run a knife around edges to loosen. Place a serving plate upside down over the pan and carefully flip to reveal the caramelized peach top.
  12. Optional: While the cake bakes, make extra caramel sauce by melting 1/4 cup (57g) butter with 1/4 cup (50g) brown sugar, 1/4 cup (60ml) heavy cream, and 1 tablespoon (15ml) bourbon. Simmer gently until thickened. Drizzle warm over slices.

Notes

Use ripe but firm peaches to avoid a soggy cake. Pat peaches dry if very juicy. Use softened (not melted) butter for a lighter cake texture. Let cake cool 10-15 minutes before flipping to set caramel. Use a quality mellow bourbon for best flavor. Make caramel sauce while cake bakes to save time. Oven temperatures vary; start checking cake at 40 minutes.

Nutrition

Keywords: peach upside-down cake, bourbon cake, caramel sauce, summer dessert, easy cake recipe, peach dessert, bourbon caramel

Find it online: https://prismtaste.com/perfect-peach-bourbon-upside-down-cake-recipe-with-easy-caramel-sauce/