Can I use canned peaches for Bourbon Peach Upside Down Cake?

While fresh peaches are preferred for their natural sweetness and texture, canned peaches can be used in a pinch. Make sure to drain them thoroughly to avoid excess moisture, which can affect the cake's consistency.

Can I make Bourbon Peach Upside Down Cake without bourbon?

Yes, if you prefer to avoid alcohol, you can substitute the bourbon with apple juice, vanilla extract, or a splash of peach nectar. These options will still provide a lovely flavor without the bourbon.

How do I store Bourbon Peach Upside Down Cake?

This cake can be stored in an airtight container at room temperature for 2-3 days. If you'd like to keep it fresh for a longer period, you can refrigerate it for up to a week or freeze it for up to 3 months.

Can I make Bourbon Peach Upside Down Cake gluten-free?

Yes! You can make this cake gluten-free by using a gluten-free all-purpose flour blend in place of the all-purpose flour. Just be sure the almond flour you're using is certified gluten-free to maintain the recipe's integrity.

Bourbon Peach Upside Down Cake – Delicious & Easy Recipe

Name: Bourbon Peach Upside Down Cak
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 4-5 peaches, cored and cut into wedges, skin left on; 1 stick (8 tbsp) butter, softened; 1 ¼ cups sugar; 3 eggs; 1 cup all-purpose flour; ¼ cup almond flour; 3 tbsp bourbon; ½ tsp cinnamon; ½ tsp vanilla extract; 1 tsp baking powder; ¼ cup water

Description

This Bourbon Peach Upside Down Cake is a sweet and indulgent dessert that combines ripe peaches, rich bourbon caramel, and a moist cake. It’s perfect for any special occasion, offering a beautiful presentation and irresistible flavor with every bite.

Ingredients

Scale

4-5 peaches, cored and cut into wedges, skin left on
1 stick (8 tbsp) butter, softened
1 ¼ cups sugar
3 eggs
1 cup all-purpose flour
¼ cup almond flour
3 tbsp bourbon
½ tsp cinnamon
½ tsp vanilla extract
1 tsp baking powder
¼ cup water

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Instructions

Preheat your oven to 350°F (175°C) and line a 9-inch cake pan with parchment paper. Butter or oil the parchment to prevent the cake from sticking.
Arrange the peach slices in a circular pattern, starting from the center and working your way out.
In a saucepan, combine ¼ cup of water and ½ cup of sugar. Heat over medium-high heat without stirring until the sugar turns amber. Once it does, remove it from heat and quickly stir in 1 tablespoon of bourbon. Pour this caramel over the arranged peaches in the cake pan.
In a mixing bowl, beat the butter and ¾ cup sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and 2 tablespoons of bourbon.
In a separate bowl, whisk together the all-purpose flour, almond flour, cinnamon, and baking powder. Gradually add the dry ingredients to the wet ingredients and mix until well incorporated.
Pour the cake batter over the peach and caramel mixture, smoothing the surface with a spatula.
Bake for 30-35 minutes or until a toothpick or knife comes out clean when inserted into the center of the cake.
Allow the cake to cool for 15-30 minutes before flipping it out of the pan onto a serving plate.

Notes

Use a cake pan, not a springform pan to avoid caramel leakage.
Keep a close eye on the caramel as it can burn quickly.
Test for doneness with a toothpick or knife before removing it from the oven.
Allow the cake to cool before flipping it to prevent sticking.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 32g
Sodium: 150mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 3g
Protein: 3g
Cholesterol: 55mg