Peach Upside Down Cake
Few desserts feel as nostalgic and comforting as a homemade Peach Upside Down Cake. With its buttery caramelized topping, tender peaches, and soft vanilla-kissed cake.
Ingredients
TOPPING
- 4 tbsp butter
- 1/3 cup brown sugar
- 1/2 tsp cinnamon
- 2 tbsp bourbon
- 6 fresh peaches-sliced or canned
CAKE
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 12 tbsp butter-room temperature
- 3/4 cup granulated sugar
- 2 eggs
- 2 tsp vanilla
Instructions
TOPPING
- Place a 9" cake pan on your stovetop over low heat. Add butter and melt, whisk in sugar and cinnamon until it starts to bubble. Whisk in bourbon, stir for 15 seconds and then turn off heat. Let it sit while making the cake.
CAKE
- Preheat oven to 350'
- Add butter to mixer bowl and beat on medium until creamy. Beat in sugar and gradually increase the mixer speed to high. Beat until fluffy, scraping down the sides of the bowl if necessary, about 3 minutes. beat in eggs 1 at a time until well incorporated. Beat in vanilla.
- Add dry ingredients and mix until just incorporated.
- Arrange the peach slices on top of the topping mixture in the cake pan. crowd the pan placing them as close together as you can. place dollops of batter all over the pan and spread it to completely cover the peaches.
- Place a baking sheet under the cake pan to catch any overflow. Bake the cake for 40 minutes and the top is golden brown. Remove from the oven and let cool for only 5 minutes. Run a knife along the inside edge of the pan to loosen the cake. Place a plate on top of the cake pan and carefully turn over the cakepan.
- Fix any pieces of peaches on the cake that are stuck in the bottom of the cake pan. Let the cake cool completely before serving it. Serve it with whipped cream if desired.