Caramel Peach Upside-down Cake
This caramel peach upside-down cake has a soft, buttery almond crumb topped with fresh peaches and rich bourbon caramel. It’s an easy yet impressive summer dessert.
Servings 10 , approximately
Equipment
- one 9-inch (23 cm) round cake pan
- parchment paper
- small saucepan
- whisk
- mixing bowls
- hand mixer (or stand mixer)
- offset spatula
Ingredients
For the Peach and Bourbon Caramel Topping
- 3 medium ripe but firm peaches washed, pitted, and thinly sliced, about 1 pound before pitting (400–450 g)
- ¾ cup packed dark brown sugar 150 g
- 2 tablespoons unsalted butter 28 g
- 2 tablespoons water 30 ml
- ½ teaspoon ground cinnamon
- 1 –2 tablespoons bourbon 15–30 ml
For the Cake
- 2 cups all-purpose flour 250 g
- ½ cup fine almond flour or finely ground blanched almonds 60 g
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter at room temperature (113 g)
- ¾ cup granulated sugar 150 g
- 2 medium eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup homemade buttermilk, at room temperature (250 ml) To make it, add 1 tablespoon white vinegar or lemon juice to a measuring cup, then add enough whole milk to make 1 cup (250 ml) total. Stir and let stand for 5–10 minutes.
Instructions
Prepare the Pan and Peaches
- Preheat the oven to 350°F (180°C). Generously grease the bottom and sides of a 9-inch (23 cm) round cake pan. Line the bottom with parchment paper.
- Cut the peaches in half, remove the pits, and cut them into thin, even slices. Set aside.3 medium ripe but firm peaches
Make the Bourbon Caramel Topping
- In a small saucepan, combine the dark brown sugar, butter, and water. Cook over medium heat, whisking until the butter has melted and the mixture is smooth and bubbling, about 1–2 minutes.¾ cup packed dark brown sugar, 2 tablespoons unsalted butter, 2 tablespoons water
- Remove the saucepan from the heat and stir in the bourbon and cinnamon. Pour the caramel evenly into the prepared pan. Arrange the peach slices over the caramel, overlapping them slightly. I usually start around the outside of the pan and work my way toward the center. You can also begin in the center and work outward, so use whichever method feels easiest.1 –2 tablespoons bourbon, ½ teaspoon ground cinnamon
Make the Cake Batter
- In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.2 cups all-purpose flour, ½ cup fine almond flour or finely ground blanched almonds, 2 teaspoons baking powder, ¼ teaspoon salt
- In a separate large bowl, beat the butter and sugar on medium speed until light and creamy, about 2–3 minutes.½ cup unsalted butter, ¾ cup granulated sugar
- Add the vanilla, followed by the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed.1 teaspoon pure vanilla extract, 2 medium eggs
- With the mixer on low speed, add the flour mixture in three additions, alternating with the homemade buttermilk in two additions. Begin and end with the flour mixture. Mix just until combined. Do not overmix.1 cup homemade buttermilk, at room temperature (250 ml)
- Spoon the batter over the arranged peaches and gently spread it into an even layer. It’s fine if a little caramel seeps into the batter.
Bake and Invert the Cake
- Bake for 50–55 minutes, or until the cake is golden and a toothpick inserted into the center of the cake layer comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for 15–20 minutes.
- Run a thin knife or offset spatula around the edge of the cake to loosen it.
- Place a large serving plate or platter over the pan. Using oven mitts, hold the pan and plate securely together and carefully flip them over.
- Let the inverted pan sit for a few seconds, then gently lift it away. Carefully peel off the parchment paper. If a peach slice sticks to the parchment, simply place it back on the cake.
- Serve slightly warm, at room temperature, or chilled with vanilla ice cream or whipped cream.
Notes
Homemade Buttermilk Substitute
I used a homemade buttermilk substitute for this recipe. Store-bought buttermilk works well, too, although the flavor will be a little tangier and the batter may be slightly thicker.
To make the homemade substitute, place 1 tablespoon white vinegar or lemon juice in a measuring cup. Add enough whole milk to make 1 cup total (250 ml). Stir and let it stand for 5–10 minutes before using.
Pan Size
A 9-inch (23 cm) round cake pan gives the best balance of cake, peaches, and caramel.
You can also use a 10-inch (25 cm) round pan for a thinner cake. You may need 3–4 peaches to cover the wider surface. Begin checking for doneness at around 40 minutes because the thinner cake may bake faster.
I don’t recommend using an 8-inch pan for the full recipe because the cake will be quite tall.
Bourbon Substitutions
You can replace the bourbon with the same amount of cognac, brandy, or your favorite whiskey.
For an alcohol-free version, leave it out or replace it with the same amount of orange juice or water. Orange juice adds a subtle citrus flavor that pairs nicely with the peaches and cinnamon.
Tips for Success
- For the most accurate results, weigh your ingredients.
- Use ripe but firm peaches so they hold their shape and don’t release too much liquid.
- Use a 9-inch (23 cm) round cake pan. A 10-inch (25 cm) pan also works, but the cake will be thinner and may bake faster.
- Line the bottom of the pan with parchment paper for easier release.
- Mix the batter only until just combined, don't overmix.
- Let the cake cool for 15–20 minutes before inverting, but don’t let it cool completely or the caramel may stick.
