Bourbon Peach Upside Down Cake
Introduction
Nothing says summer quite like a fresh peach dessert, and this Bourbon Peach Upside Down Cake is the perfect way to enjoy the flavors of the season. The combination of juicy peaches, rich bourbon, and a moist cake base creates a delightful treat that will have your taste buds singing. Whether you’re hosting a backyard BBQ or simply craving a sweet indulgence, this recipe is sure to be a hit.
Ingredients
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 4-5 ripe peaches, peeled and sliced
- 2 tbsp bourbon
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
Step-by-step Directions
- Preheat your oven to 350°F and grease a 9-inch round cake pan.
- Melt 1/2 cup of butter in a small saucepan over medium heat. Add the brown sugar and stir until smooth.
- Pour the butter and sugar mixture into the bottom of the cake pan, spreading it evenly.
- Arrange the sliced peaches on top of the sugar mixture in a decorative pattern. Drizzle the bourbon over the peaches.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined.
- Pour the batter over the peaches in the cake pan, spreading it evenly.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert it onto a serving plate. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
FAQs
1. Can I use frozen peaches instead of fresh?
Yes, you can substitute frozen peaches for fresh in this recipe. Just make sure to thaw and drain them before using.
2. Can I omit the bourbon?
While the bourbon adds a delicious depth of flavor to the cake, you can omit it if you prefer. Alternatively, you can substitute it with a different liquor or even orange juice for a non-alcoholic version.
3. How should I store leftovers?
Store any leftover cake in an airtight container in the refrigerator. It will keep for up to 3 days. To reheat, simply microwave individual slices for a few seconds until warm.
Conclusion
Indulge in the flavors of summer with this Bourbon Peach Upside Down Cake. The combination of sweet peaches, rich bourbon, and moist cake is a winning combination that will have your friends and family begging for more. Whether you serve it at a summer gathering or enjoy it as a special treat at home, this recipe is sure to become a new favorite in your dessert repertoire.
PrintBourbon Peach Upside Down Cake
Nothing says summer quite like a fresh peach dessert, and this Bourbon Peach Upside Down Cake is the perfect way to enjoy the flavors of the season. The combination of juicy peaches, rich bourbon, and a moist cake base creates a delightful treat that will have your taste buds singing. Whether you’re hosting a backyard BBQ or simply craving a sweet indulgence, this recipe is sure to be a hit.
Ingredients
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 4–5 ripe peaches, peeled and sliced
- 2 tbsp bourbon
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F and grease a 9-inch round cake pan.
- Melt 1/2 cup of butter in a small saucepan over medium heat. Add the brown sugar and stir until smooth.
- Pour the butter and sugar mixture into the bottom of the cake pan, spreading it evenly.
- Arrange the sliced peaches on top of the sugar mixture in a decorative pattern. Drizzle the bourbon over the peaches.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined.
- Pour the batter over the peaches in the cake pan, spreading it evenly.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert it onto a serving plate. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
