As summer comes to a close, one of the most readily available fruits is peaches. Trying to utilize this delectable fruit, I made a peach upside-down cake. I incorporated bourbon for a fun twist and a taste of fall. This cake is sweet and warm, with juicy peaches soaked in bourbon and arranged in a beautiful pattern. It is the perfect end to a warm fall day all while using seasonal fruit. This cake goes nicely with a scoop of vanilla ice cream or a dollop of whipped cream on top. If you’re looking for a way to use up your leftover peaches from the summer, I’d recommend trying out this recipe.
Ingredients
- 4–5 peaches, skin on, cut into wedges
- 8 tablespoons butter
- 1 1/4 cup sugar
- 3 eggs
- 1 cup all-purpose flour
- 1/4 cup almond flour
- 3 tablespoons bourbon
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 1 teaspoon baking powder
Instructions
- Preheat oven to 350°F.
- Line a 9-inch cake pan with parchment paper and butter the paper.
- Arrange sliced peaches on the parchment paper in a swirl pattern, starting at the center and working out.
- Sprinkle 1/4 teaspoon of cinnamon on the peaches.
- Make caramel by mixing 1/4 cup water with 1/2 cup sugar. Stir to mix and heat on medium-high until light brown (about 10 to 15 minutes). Do not stir while it is heating.
- Remove from heat and add 1 tablespoon of bourbon.
- Pour the mixture evenly over the peaches.
- Make the cake batter by combining butter and 3/4 cup sugar, then beat until light and airy. Beat the eggs in and then add vanilla and 2 tablespoons bourbon.
- Mix together both flours, baking powder, and 1/4 teaspoon of cinnamon. Combine slowly into the wet mixture.
- Pour the batter over the peaches and smooth it out.
- Bake for 30 to 35 minutes or until a toothpick comes out clean.
- Let cool for 15 to 30 minutes before removing from the pan and flipping.
Photograph by Aila Elder
