Description
A moist and fluffy bourbon peach upside down cake with caramelized peaches, warm cinnamon, buttery bourbon caramel, and a tender almond flour crumb.
Ingredients
4 to 5 peaches, cored and sliced into wedges with skins on
1 stick butter, 8 tablespoons
1 1/4 cups sugar, divided
3 eggs
1 cup all purpose flour
1/4 cup almond flour
3 tablespoons bourbon, divided
1/2 teaspoon cinnamon, divided
1/2 teaspoon vanilla extract
1 teaspoon baking powder
1/4 cup water
Instructions
1. Preheat oven to 350°F. Line a 9 inch cake pan with parchment paper and grease the parchment well.
2. Arrange peach slices in a circular pattern in the pan and sprinkle with half the cinnamon.
3. Heat 1/2 cup sugar with water over medium high heat until amber colored. Do not stir.
4. Remove from heat, quickly mix in 1 tablespoon bourbon, and pour over the peaches.
5. Beat butter with remaining sugar until light and fluffy.
6. Add eggs one at a time, then mix in vanilla and remaining bourbon.
7. In a separate bowl, combine all purpose flour, almond flour, baking powder, and remaining cinnamon.
8. Gradually mix the dry ingredients into the wet ingredients.
9. Spread batter evenly over the peaches.
10. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
11. Let the cake cool 15 to 30 minutes before inverting onto a serving plate.
Notes
Use a regular cake pan instead of a springform pan to prevent caramel leakage.
Parchment paper helps keep the fruit topping intact when unmolding.
Caramel burns quickly, so monitor it closely and avoid stirring while cooking.
The cake may need slightly longer baking because of the caramel and fruit layer.
Store covered at room temperature for 2 to 3 days.
Best served after cooling slightly to help the topping set properly.
- Prep Time: 30 minutes
- Cook Time: 30 to 35 minutes
- Category: Peach Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice