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

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A tender, buttery cake topped with glossy, caramelized fresh peach slices and a warm bourbon caramel sauce that creates a sticky, juicy, and melt-in-your-mouth dessert experience.

Ingredients

Scale
  • 4 to 5 medium fresh peaches, peeled, pitted, and sliced thinly
  • 1/2 cup (113g) unsalted butter, divided
  • 3/4 cup (150g) packed brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 1/2 cups (190g) all-purpose flour, sifted
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) whole milk, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons bourbon
  • 1/4 cup (60ml) heavy cream

Instructions

  1. Prepare the caramel topping: In a small saucepan over medium heat, melt 1/4 cup (57g) unsalted butter with 3/4 cup (150g) brown sugar. Stir frequently until the mixture bubbles and thickens slightly, about 3 to 5 minutes. Remove from heat and stir in 2 tablespoons bourbon and 1/4 cup (60ml) heavy cream. Set aside to cool slightly.
  2. Peel, pit, and slice 4 to 5 ripe peaches into thin, even slices about 1/4 inch thick.
  3. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan generously with butter or non-stick spray.
  4. Pour the bourbon caramel sauce into the bottom of the pan, spreading evenly. Layer the peach slices on top in a slightly overlapping pattern to cover the caramel.
  5. In a medium 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 a large bowl, beat 1/4 cup (57g) softened butter with 1/2 cup (100g) granulated sugar and 1/4 cup (50g) brown sugar until light and fluffy, about 3 minutes. Add 2 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
  7. Alternately add the flour mixture and 1/2 cup (120ml) whole milk to the butter mixture, starting and ending with flour. Mix until just combined; do not overbeat.
  8. Carefully spread the batter evenly over the peach slices, smoothing the top with a spatula.
  9. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean and edges are golden brown.
  10. Let the cake cool in the pan for 10-15 minutes. Run a knife around the edges to loosen, then carefully invert onto a serving plate so the caramel and peaches are on top.

Notes

Use ripe but firm peaches to maintain texture after baking. If caramel thickens before pouring, gently warm it again on low heat. Let the cake cool before flipping to prevent breakage and keep caramel intact. For a gluten-free version, substitute all-purpose flour with a gluten-free blend. For dairy-free, use coconut oil and plant-based milk and cream. Bourbon can be omitted or replaced with vanilla extract or apple juice for a non-alcoholic version.

Nutrition

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

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