Bourbon Peach Upside Down Cake

4.91 from 10 votes

Bourbon Peach Upside Down Cake

This delicious Peach Upside Down Cake with Bourbon combines the sweetness of ripe peaches with the rich flavor of bourbon, making it the perfect dessert for potlucks and summer cookouts.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Keyword: peach dessert, peach upside down cake recipe, peach upside-down cake, upside down, upside down cake, upside down cake recipe, upside down peach cake

Servings: slices

Calories: 448kcal

Author: Dana

Equipment

Ingredients

Bourbon Peach Topping

2 cups sliced peaches thawed if frozen
3 tablespoons bourbon
¼ cup butter
½ cup brown sugar

Upside Down Cake

½ cup unsalted butter softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¾ cup milk
1 ½ cups all-purpose flour
¼ teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Instructions

Preheat the oven to 350°F.
Soak the peaches in three tablespoons of bourbon.
Cut and place a round piece of parchment paper into a cast iron skillet or other oven-safe skillet.
Melt ¼ cup of butter in the paper-lined 10-inch cast iron skillet over medium heat.
Once the butter has melted, add ½ cup of brown sugar to the skillet and allow it to melt.
Stir the mixture until the brown sugar has dissolved before placing the peaches in the sugar mixture.
Place the peaches in rings to cover the bottom of the skillet completely. Add remaining juices to the skillet.
Once the peaches are placed, remove the skillet from heat to let the sugar mixture cool.
Whisk together the all-purpose flour, baking powder, baking soda, nutmeg, cinnamon, and salt in a medium bowl.
In a separate large bowl, beat the unsalted butter and the granulated sugar until light and fluffy.
Add in the eggs one at a time, as well as the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the milk until the ingredients are combined. Do not over-mix.
Gently pour or spoon the cake batter over the peaches, spreading it evenly making sure not to move the peaches around in the skillet.
Tap the skillet gently on the counter to remove any air bubbles.
Place the oven-safe skillet on top of a baking sheet and bake for 35- 45 minutes or until the top of the cake is golden brown.
Check the center of the cake with a toothpick to make sure the center comes out clean.
Once the cake is baked, allow the cake to cool for 15 minutes before inverting the cake.
Use a knife to loosen the edges of the cake from the skillet and carefully invert the skillet onto a serving platter.
Peel back the parchment paper, slice, and serve the cake with a scoop of vanilla ice cream.

Notes

You do not need to use parchment paper in the skillet but it will help the upside down cake release quicker and easier from the skillet when inverting it.

You can use frozen, fresh, or canned peaches for this recipe. When using canned peaches, drain them from the syrup before using When using frozen, allow them thaw before using.

Nutrition