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Peach wedges sit over a light caramel beneath an almond-flour cake batter. After baking, invert the cake while the caramel is still warm enough to release. The bourbon is divided between caramel and batter; baking does not establish that the finished cake is alcohol-free.
Use a solid nine-inch round cake pan, not a springform. Line the base with parchment and grease it. Leave adequate headroom when arranging the fruit and adding batter.
Ingredient amounts and preparation
- Set out: 4-5 peaches, cored and cut into wedges, skin on
- Set out: 8 tablespoons butter (1 stick)
- Set out: 1 1/4 cups sugar
- Set out: 3 eggs
- Set out: 1 cup all-purpose flour
- Set out: 1/4 cup almond flour
- Set out: 3 tablespoons bourbon
- Set out: 1/2 teaspoon cinnamon
- Set out: 1/2 teaspoon vanilla
- Set out: 1 teaspoon baking powder
Cooking sequence and doneness
- Stage 1
- Heat the oven to 350°F and prepare a solid nine-inch cake pan with greased parchment.
- Stage 2
- Arrange peach wedges in an even layer and sprinkle with half the cinnamon. Combine half a cup of sugar with a quarter cup of water in a saucepan.
- Stage 3
- Heat until light amber, avoiding unnecessary stirring after it boils. Remove from heat and carefully add one tablespoon bourbon.
- Stage 4
- Pour the caramel over the fruit while keeping hands clear. Beat butter with the remaining three-quarter cup of sugar.
- Stage 5
- Beat in eggs individually, then vanilla and the remaining bourbon. Whisk both flours, baking powder and remaining cinnamon.
- Stage 6
- Mix dry ingredients into the batter just until combined. Spread over the peaches and bake about thirty to thirty-five minutes, continuing until a center tester has no wet batter.
- Stage 7
- Rest about fifteen minutes and carefully invert onto a plate using oven mitts. Remove parchment and let cool before slicing.
Half a cup of sugar makes the caramel; the other three-quarter cup is beaten with butter. One tablespoon bourbon goes into the caramel off heat and two tablespoons into the batter.
How are peaches arranged?
Use ripe but firm wedges with pits removed. Fit them in an even layer rather than a deep mound; very juicy fruit can lengthen baking. The listed four to five peaches vary in size. Heat sugar with the quarter cup of water specified in the method until light amber. Remove from heat before carefully adding bourbon, keeping face and hands away from steam and bubbling. Never taste hot caramel.
When should the cake be inverted?
Let it settle about fifteen minutes after baking, then use oven mitts and a serving plate with room for juices. Do not leave it until fully cold, when caramel may stick. Check the baked center first with a tester.
Storage and serving later
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below; do not wait for a large hot batch to cool completely on the counter. University of Illinois Extension’s leftover guidance gives a three-to-four-day refrigerated window and 165°F for reheating foods served hot. Keep cold salads and toppings chilled, and follow shorter product-label limits where applicable. Do not leave the prepared dish out longer than two hours, or one hour above 90°F; return the remaining batch to cold storage.
Related recipe choices
For another complete recipe, see Muffin-Pan Pecan Pies with Brown Sugar Crusts or Blueberry Cheesecake Crumble Bars. Each has its own ingredient quantities and cooking sequence; keep those measurements separate when choosing a meal. Recipe guidance is based on the listed ingredient amounts and the method checks above. Timing is an estimate rather than a kitchen-test result; ingredient brands and cookware can change the outcome.
Common Questions About This Recipe
- Which pan prevents leaks?
Use a solid nine-inch round cake pan, not a springform. Line the base with parchment and grease it.
- How are sugar and bourbon divided?
Half a cup of sugar makes the caramel; the other three-quarter cup is beaten with butter. One tablespoon bourbon goes into the caramel off heat and two tablespoons into the batter.
- How are peaches arranged?
Use ripe but firm wedges with pits removed. Fit them in an even layer rather than a deep mound; very juicy fruit can lengthen baking.
- How is caramel handled?
Heat sugar with the quarter cup of water specified in the method until light amber. Remove from heat before carefully adding bourbon, keeping face and hands away from steam and bubbling.
- When should the cake be inverted?
Let it settle about fifteen minutes after baking, then use oven mitts and a serving plate with room for juices. Do not leave it until fully cold, when caramel may stick.