Caramel Peach Upside-down Cake
This caramel peach upside-down cake is amazingly moist, buttery, and lightly spiced. It's made with fresh peaches and luscious, bourbon caramel.
Servings 8 -10, approximately
Equipment
- one 8-inch round cake pan
- parchment paper
- small saucepan
- whisk
- mixing bowls
- hand mixer
Ingredients
For the bourbon caramel
- ¾ cup dark brown sugar, packed (150g)
- 2 tablespoons unsalted butter (60g)
- 2 tablespoons water (60ml)
- ½ teaspoon cinnamon
- 1-2 tablespoons bourbon (15-30ml)
For the cake
- 2-3 fresh ripe, but firm peaches, washed, pitted, and thinly sliced (see the picture tutorial in the post for step-by-step instructions)
- 2 cups all-purpose flour (250g)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup fine almond flour or finely ground blanched almonds (60g)
- ½ cup unsalted butter, at room temperature (113g)
- ¾ cup granulated sugar (150g)
- 2 medium eggs, at room temperature
- 1 teaspoon vanilla
- 1 cup buttermilk, at room temperature (250ml) (Alternatively, make sour milk. Fill a measuring cup with 1 tablespoon of white vinegar and then add milk until it reaches the 1 cup mark and mix. Then let it sit for about 5 minutes before using.)
Instructions
- Preheat the oven to 350 °F / 180 °C.
- Generously grease the pan (including the sides) and line the bottom with parchment paper. Set aside.
Make the bourbon caramel
- In a small saucepan, combine the water, butter, and sugar. Cook over medium heat, whisking until everything melts (about 1-2 minutes). The caramel will have a deep golden brown color.2 tablespoons unsalted butter (60g), 2 tablespoons water (60ml), ¾ cup dark brown sugar, packed (150g)
- Take it off the heat and stir in the bourbon and the ground cinnamon.1-2 tablespoons bourbon (15-30ml), ½ teaspoon cinnamon
- Pour the caramel all over the bottom of the pan and arrange the peach slices on top of the caramel. I like starting in the middle and fanning outwards all around in a concentric circle. Set aside.2-3 fresh ripe, but firm peaches, washed, pitted, and thinly sliced
Make the cake batter
- In a bowl, whisk together the flour, baking powder, salt, and ground almonds. Set aside.2 cups all-purpose flour (250g), 2 teaspoons baking powder, ¼ teaspoon salt, ½ cup fine almond flour or finely ground blanched almonds (60g)
- In another bowl, beat the butter and sugar on medium speed until creamy. Add the vanilla and the eggs, one at a time, and beat until everything is well-incorporated.½ cup unsalted butter, at room temperature (113g), ¾ cup granulated sugar (150g), 1 teaspoon vanilla, 2 medium eggs, at room temperature
- Add the buttermilk and the flour mixture alternately until just combined (I do it in 2 batches). Don’t overmix the batter.1 cup buttermilk, at room temperature (250ml)
- Spread the batter evenly over the peaches and even out the surface. It's ok if you see some pockets of caramel - they will slightly stream into the cake!
- Bake for 50 - 55 minutes, or until an inserted toothpick in the middle of the cake comes out clean. It's OK if there are cracks.
- Allow the cake to cool for about 15-20 minutes in the pan.
- Run a knife or spatula around the edge of the pan.
- Place a serving platter or large plate on top of the cake and carefully flip the cake over. Let it sit for a few seconds and then unlatch the pan and gently remove the cake pan.
- Serve warm with vanilla ice cream or whipped cream. Or allow it to cool completely, refrigerate it, and serve it the next day.
- Enjoy!
Notes
Tips for success
- For best results, weigh your ingredients.
- Keep in mind that a larger pan (e.g. 10 inch) will make a thinner cake.
- Use ripe, but firm peaches.
- Don't overmix the batter or the cake could become dense.
- Let the cake cool in the pan for a few minutes before inverting, so that it holds its shape.
- Try different toppings, like bourbon whipped cream, vanilla ice cream, or a drizzle of homemade caramel sauce.
