Description

This easy homemade upside down cake features juicy peaches caramelized with bourbon and brown sugar, topped with a tender vanilla cake. It’s the perfect summer dessert for gatherings or a special treat at home.

Ingredients

Scale

4 large ripe peaches, sliced (about 700g, skin on or off)
1/3 cup (75g) unsalted butter
2/3 cup (135g) packed light brown sugar
2 tablespoons bourbon
1 teaspoon pure vanilla extract
Pinch of salt
1 1/2 cups (180g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened
2/3 cup (135g) granulated sugar
2 large eggs, room temperature
1/2 cup (120ml) sour cream or Greek yogurt (full-fat)
1/4 cup (60ml) whole milk
2 teaspoons pure vanilla extract
1 tablespoon bourbon (optional)

Instructions

Preheat oven to 350°F (175°C). Butter a 9-inch (23cm) cake pan or skillet thoroughly.
In a small saucepan, melt 1/3 cup butter over medium heat. Stir in 2/3 cup brown sugar, 2 tablespoons bourbon, 1 teaspoon vanilla, and a pinch of salt. Let bubble for about 2 minutes, stirring, until thickened and glossy. Remove from heat.
Pour the caramel bourbon mixture into the prepared pan. Arrange peach slices in circles or a sunburst pattern over the caramel.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, use a mixer to beat 1/2 cup butter and 2/3 cup granulated sugar until light and fluffy (2-3 minutes).
Beat in eggs one at a time, scraping down the bowl after each. Mix in 2 teaspoons vanilla and 1 tablespoon bourbon (if using).
Mix in sour cream and milk until just combined.
Add the dry ingredients to the wet in two batches, mixing until just combined. Do not overmix.
Gently spoon the batter over the peaches and caramel, smoothing the top.
Bake for 38-45 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, cover loosely with foil for the last 10 minutes.
Let the cake cool in the pan for 10-15 minutes. Run a butter knife around the edges, then place a plate over the top and carefully invert. If any peaches stick, nudge them back in place.
Serve warm or at room temperature, with vanilla ice cream or whipped cream if desired.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute vegan butter, dairy-free milk, and coconut yogurt. If using canned or frozen peaches, drain and pat dry before using. Let the cake rest 10-15 minutes before flipping for best results. Serve with ice cream or whipped cream for extra indulgence.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 of cake)
Calories: 320
Sugar: 29
Sodium: 180
Fat: 13
Saturated Fat: 8
Carbohydrates: 48
Fiber: 2
Protein: 4

Keywords: bourbon peach upside down cake, summer dessert, peach cake, easy upside down cake, bourbon dessert, homemade cake, fruit cake, caramel peach cake