Bourbon Peach Upside-Down Cake (Print-Friendly Version)

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.

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# Ingredients You’ll Need:

01 - 4-5 peaches, cored and cut into wedges, skin on

02 - 8 tablespoons butter (1 stick)

03 - 1 1/4 cups sugar

04 - 3 eggs

05 - 1 cup all-purpose flour

06 - 1/4 cup almond flour

07 - 3 tablespoons bourbon

08 - 1/2 teaspoon cinnamon

09 - 1/2 teaspoon vanilla

10 - 1 teaspoon baking powder

# How to Make It:

01 - Heat the oven to 350°F and prepare a solid nine-inch cake pan with greased parchment.

02 - 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.

03 - Heat until light amber, avoiding unnecessary stirring after it boils. Remove from heat and carefully add one tablespoon bourbon.

04 - Pour the caramel over the fruit while keeping hands clear. Beat butter with the remaining three-quarter cup of sugar.

05 - Beat in eggs individually, then vanilla and the remaining bourbon. Whisk both flours, baking powder and remaining cinnamon.

06 - 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.

07 - Rest about fifteen minutes and carefully invert onto a plate using oven mitts. Remove parchment and let cool before slicing.

# Extra Suggestions:

01 - Use a solid nine-inch round cake pan, not a springform.

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