Bourbon Peach Upside Down Cake (Print Version)
# Ingredients:
→ Cake Topping
01 -
4-5 peaches, cored and cut into wedges, skin on
02 -
1/4 teaspoon cinnamon
03 -
1/4 cup water
04 -
1/2 cup sugar
05 -
1 tablespoon bourbon
→ Cake Batter
06 -
1 stick butter (8 tablespoons)
07 -
3/4 cup sugar
08 -
3 eggs
09 -
1/2 teaspoon vanilla
10 -
2 tablespoons bourbon
11 -
1 cup all-purpose flour
12 -
1/4 cup almond flour
13 -
1/4 teaspoon cinnamon
14 -
1 teaspoon baking powder
# Instructions:
01 -
Preheat the oven to 350°F (175°C).
02 -
Line a 9-inch cake pan (not a springform pan) with parchment paper and butter the paper.
03 -
Arrange the peach wedges over the parchment starting at the center and working outward. Sprinkle 1/4 teaspoon cinnamon over the peaches.
04 -
Combine 1/4 cup water with 1/2 cup sugar in a medium saucepan. Stir gently to mix, then heat over medium-high heat without stirring until it turns light brown, about 10-15 minutes. Remove from heat, quickly add 1 tablespoon bourbon, and pour evenly over the peaches.
05 -
Beat the butter and 3/4 cup sugar together until light and fluffy, about 3 minutes. Beat in the eggs one at a time, followed by the vanilla and 2 tablespoons bourbon.
06 -
In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and remaining 1/4 teaspoon cinnamon. Slowly mix the dry ingredients into the wet batter until fully combined.
07 -
Pour the batter over the arranged peaches and caramel, smoothing the surface evenly.
08 -
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
09 -
Let the cake cool for 15-30 minutes before inverting it onto a serving plate.
# Notes:
01 -
Use a cake pan, not a springform pan, to avoid caramel leakage.
02 -
Line the pan with parchment paper and butter it to prevent sticking.
03 -
Watch the caramel closely as it transitions quickly from underdone to burnt.
04 -
Test the cake with a toothpick or knife before removing it from the oven to ensure it is fully baked.