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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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 -
4-5 peaches, cored and cut into wedges, skin on
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8 tablespoons butter (1 stick)
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1 1/4 cups sugar
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3 eggs
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1 cup all-purpose flour
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1/4 cup almond flour
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3 tablespoons bourbon
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1/2 teaspoon cinnamon
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1/2 teaspoon vanilla
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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.
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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.
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Heat until light amber, avoiding unnecessary stirring after it boils. Remove from heat and carefully add one tablespoon bourbon.
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Pour the caramel over the fruit while keeping hands clear. Beat butter with the remaining three-quarter cup of sugar.
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Beat in eggs individually, then vanilla and the remaining bourbon. Whisk both flours, baking powder and remaining cinnamon.
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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.
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Rest about fifteen minutes and carefully invert onto a plate using oven mitts. Remove parchment and let cool before slicing.
# Extra Suggestions:
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Use a solid nine-inch round cake pan, not a springform. Set out the sugar in two bowls: half a cup for caramel and three-quarters of a cup for batter. The caramel also uses a quarter cup of water, measured separately before heating. Keep one tablespoon bourbon for the caramel and two for the batter. Add alcohol only after taking the saucepan off the heat, away from any flame, and stand back from bubbling syrup. Arrange similarly thick peach wedges without stacking them. Use a solid pan rather than a springform pan that could leak caramel. Set out a plate wider than the pan before inverting, and grip both with oven mitts. This is an almond-flour cake as well as a wheat-flour cake; it is not suitable for someone avoiding almonds.