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

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A moist and flavorful peach upside-down cake topped with a rich bourbon caramel, perfect for summer gatherings and celebrations.

Ingredients

Scale
  • 4–5 medium fresh peaches, peeled and sliced
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup whole milk, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup bourbon
  • 1/4 cup heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Make the bourbon caramel: In a medium saucepan, melt 1/2 cup unsalted butter over medium heat. Add 3/4 cup brown sugar and stir constantly until the sugar dissolves and the mixture bubbles gently, about 3-4 minutes.
  3. Slowly whisk in 1/4 cup bourbon and 1/4 cup heavy cream. Let it simmer for another 2 minutes until thickened slightly.
  4. Immediately pour this caramel into your 9-inch cake pan or cast iron skillet, spreading it evenly across the bottom.
  5. Arrange the peeled and sliced peaches over the caramel in a circular pattern, overlapping slightly for a pretty presentation.
  6. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.
  7. In another bowl, beat 2 large eggs with 1/2 cup granulated sugar until light and fluffy, about 2 minutes. Add 1 teaspoon vanilla extract and 1/2 cup whole milk, mixing until combined.
  8. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing.
  9. Pour the batter evenly over the peaches and caramel in the pan.
  10. Bake for 40-45 minutes until a toothpick inserted in the center comes out clean and edges pull away slightly from the pan.
  11. Let the cake cool in the pan for about 10 minutes. Run a knife around the edges to loosen, then carefully invert onto a serving plate.
  12. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.

Notes

Use ripe but firm peaches to hold shape during baking. Warm the pan slightly before pouring caramel for even spreading. Let cake cool about 10 minutes before inverting to avoid caramel sticking. For dairy-free, substitute butter and milk with plant-based alternatives and use coconut cream instead of heavy cream. Frozen peaches can be used if thawed and drained well.

Nutrition

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

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