Real Recipes From Real Home Cooks ®

bourbon peach upside down cake

Recipe by
Karen Blackmon
Gallatin, TN

350 degrees

prep time 20 Min
cook time 50 Min
method Bake

Ingredients For bourbon peach upside down cake

  • 1 3/4 c
    sugar
  • 2-4
    peaches, cut into 8ths
  • 1-3 Tbsp
    bourbon
  • 1
    vanilla bean
  • 1 c
    buttermilk
  • 1 ¹/² c
    all purpose flour
  • ¹/? c
    ground pecans
  • 1 tsp
    baking powder
  • ¹/² tsp
    baking soda
  • ¹/² tsp
    salt
  • 1 stick
    unsalted butter, at room temp
  • 2
    eggs
  • 1 tsp
    vanilla extract

How To Make bourbon peach upside down cake

  • 1
    Heat oven to 375°. Combine 3/4 cup sugar and 1 1/2 tbls. water in a 10-inch ovenproof skillet and stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Remove from the heat and arrange the peaches in concentric circles over the caramel. Drizzle with the bourbon; set the skillet aside.
  • 2
    If you are using the vanilla beans, scrape the seeds into the buttermilk and set aside.
  • 3
    Whisk the flour, ground pecans, baking powder and baking soda and salt in the bowl. Beat the butter and the remaining 1 cup flour in a large bowl with a mixer on med speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla. Reduce the mixer speed to low; add the flour mixture in 3 batches, alternating with the butter milk, beginning and ending with the flour, and mix until just incorporated. Pour the batter over the peaches and spread evenly.
  • 4
    Transfer the skillet to the oven and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 50 minutes. Cover loosely with foil if the cake is browning to quickly. Let sit for 15 minutes then invert onto a platter and let cool completely.

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