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There is nothing like a good piece of cake and this Peach Bourbon Upside-Down Cake is no exception. A tender sour cream cake is topped with peaches flavored with Bourbon. The Bourbon adds a nice deep vanilla flavor when it's cooked with the peaches and creates a satisfying mouthful.
I love fresh peaches added to desserts. The taste and texture of baked peaches can't be beat when they are added to a dessert. Growing up the family favorite was my mom's peach cobbler. I think peaches are such a great addition to desserts that one of my first recipes for the blog was Roasted Peach Hand Pies and one of my favorites is Roasted Peach Bread Pudding.
Why This Recipe Works
Peaches hold their shape beautifully after baking, and they can be baked from raw but still remain some what firm and manageable to eat with the cake. The peaches are flavored with Bourbon which adds hints of vanilla and caramel when baked with the peaches. The cake is flavored with plenty of cinnamon and nutmeg for a wonderful taste combination.
Lining the cake pan with parchment and removing the cake from the pan after 10 minutes—good practice for any upside-down cake—allowed the top to set while preventing the bottom of the cake from steaming and turning soggy.
Peach Upside-Down Cake Recipe Ingredients
- Fresh Peaches. I prefer fresh peaches for this recipe because the peach skins adds flavor and color to the peach topping.
- Bob's Red Mill All-Purpose Flour. Provides the structure for the cake. Be careful not to over beat the batter after adding the flour as that will cause gluten develop and make the cake stuff.
- Granulated Sugar. Sugar is used in both the cherry topping and the cake.
- Unsalted Butter. Unsalted butter is preferred because you can control the amount of salt. If you're using salted butter leave out the salt called for in the recipe
- Full Fat Sour Cream. Sour cream adds tenderness and flavor to the cake.
- Whole Eggs. Make sure your eggs are at room temperature, which means between 65-68 degrees F. Take the eggs out the night before if baking in the morning or first thing int he morning if baking later in the day.
- Baking Powder and Baking Soda. These ingredients are chemical leaveners and help the cake rise while baking. They cause the air bubbles, which are developed when you cream the butter and sugar, to expand.
- Ground Cinnamon and Nutmeg. Ground cinnamon and nutmeg go really well with the peaches and bourbon.
How to Prepare the Peaches
For this recipe I don't peel the peaches. First because the peach skins add a lot flavor to the final cake and second I was not in the mood to peel peaches. If they're available get freestone peaches. Freestone peaches is a peach where the fruit easily removes from the pit.
The recipe starts by roasting the peaches. I use this technique for multiple recipes o the blog, mainly because it works each time by concentrating the flavor of the peaches.
The peaches are combined with sugar and bourbon and roasted at 400°F until the juices start to bubble. The longer the peaches are roasted the more intense the flavor, but I don't roast them too long because of the peaches to stay somewhat firm.
While the peaches are roasting measure out the ingredients for the cake. When the peaches are done, allow them to cool for a 2 minutes, then arrange them on the bottom of the parchment lined baking sheet.
How to Make the Cake
Start by creaming the butter and sugar. Don't skip or skimp on this step because this is the step where the air bubbles are created and these air bubbles are what the baking powder and baking soda react with to cause the cake to rise.
After creaming the butter and sugar add the eggs one at a time. The eggs are added one at a time to ensure that they emulsify with the butter and sugar. This step is necessary because eggs are mostly water and you're trying to get them mixed in with the fat.
After adding the flour mix the cake batter on low just until the flour is mixed it. Don't over mix by mixing too long or mixing on high speed. Over mixing will develop gluten which will result in a tough cake.
Spoon the cake batter over the peaches in 3 or 4 large dollops and then use an offset spatulate to gently spread the batter over the fruit.
Bake the cake until the center is about 203 degrees F. The cake is done when a cake skewer is inserted in the center of the cake and comes out clean or with just a few cake crumbs attached, or the temperate in the center of the cake is about 203 degrees.
Let the cake cool for 10 minutes and them invert it onto a cake platter.
Pro Tips for Making This Recipe
- Use peaches that are still firm. They will be easier to slice and hold their shape after they are baked.
- Make sure your ingredients - eggs, butter, and sour cream are at room temperature. Room temperature is usually about 68 degrees.
- Line the cake pan with parchment paper to ensure your fruit topping comes out intact.
- When adding the flour and coconut milk beat on low speed to prevent the development of gluten in the batter which will create a tough cake.
Recipe - Frequently Asked Questions
If the cake is dense and tough it's either caused by using cold eggs or over beating the cake batter.
If you don't have sour cream, you can use 3/4 cup of buttermilk.
The cake can be stored at room temperature for two days and then store it in the refrigerator (covered) for up to a week.
Yes, you can use frozen peaches. Thaw the peaches in the refrigerator and then roast the peaches with the sugar and bourbon. Because of the extra moisture in the frozen peaches you may need to roast them longer before the syrup starts to thicken and bubble.
While peaches are in season you oughta try this Peach Bourbon Upside Down Cake. This cake is so good, you'll make it more than once. If you have a question or a comment I would love to hear from you. If you make this cake please leave a comment or tag me on Instagram @bakesbybrownsugar. And if you want to stay up the date on new recipes please sign up for my baking newsletter.
More Summer Recipes
Summer is my favorite time of the year for baking. The abundance of fresh fruit and produce is just amazing. If you 're looking for more iddeas for baking with summer berries check out these recipes on the blog.
- Cherry Coconut Upside-Down Cake
- Blueberry Coffee Cake
- Raspberry and White Chocolate Tart
- Blackberry Galette
- 9-inch Cake Pan
- Half Baking Sheet
- Parchment Paper
- Measuring Spoons
- Stand Mixer or Handheld Mixer
- 3 teaspoons (14 grams) unsalted butter
- 2 teaspoons (6 grams) all-purpose flour
- 1 pound (454 grams) 3 medium sized peaches
- 1/2 cup (100 grams) granulated sugar
- 3 tablespoons Bourbon
- 1 1/2 cups (195 grams) all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup (200 grams) granulated sugar
- 1/2 cup (114 grams) unsalted butter room temperature
- 2 (100 grams) large eggs room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup (173 grams) full-fat sour cream room temperature
- Preheat the oven to 400 degrees F.
For the Pan Release
- Melt two teaspoons of butter and combine with the flour until a paste forms. Brush the sides and bottom of the cake pan. Line the bottom of the cake pan with parchment paper and brush the parchment paper with 1 teaspoon of soft butter.
Prepare the Peach Topping
- Line a half baking sheet with parchment paper.
- Wash the peaches and cut each peach into 16 slices. Place the peaches in a bowl, add the sugar and bourbon and gently fold the peaches to combine all three ingredients. Spread the peaches and any liquid in the bowl into a single layer on the parchment lined baking sheet.
- Roast the pieces for 15 minutes until the juices start to bubble. Remove the pan for the oven and reduce the oven temperature to 350 degrees F.
- Let the peaches cool for 2 minutes and then arrange them in a spiral pattern in the parchment lined cake pan. Scrape any juices that are on the baking sheet onto the peaches. Set this pan aside until the cake batter is ready to add.
For the Cake
- Place the flour, salt, baking powder, baking soda, nutmeg and cinnamon in a medium bowl and whisk until the ingredients are well combined, about 30 seconds.
- Place the sugar and butter in the bowl of a stand mixer. Beat the butter and sugar mixture on medium speed until light and fluffy, about 4 minutes.
- Add the eggs one at a time, beating on medium speed after each addition until each egg is thoroughly incorporated. Add the vanilla extract and mix on medium speed for about 10 seconds.
- Add half of the flour mixture and mix on low speed until well combined. There may be some flour on the sides of the bowl - that is okay. Add all the sour cream and mix on low speed until combined. Add the remaining flour and mix on low speed until incorporated. Scrape the sides and bottom of the bowl and mix for another 10 seconds to ensure all the ingredients are well combined. If there is still flour clinging to the sides of the bowl, scrape the sides of the bowl with a silicone spatula and mix in the remaining flour by hand.
- Gently place the cake batter on top of the peaches in 4 large dollops and gently spread the batter across the berries with an offset spatula. Bake until a cake tester comes out clean, about 45 minutes. Let the cake cool in the pan for 10 minutes. Run a knife around the edges to release the cake and invert in onto a platter.
- Once the cake has cooled serve it with whipped cream or ice cream.
- The cake is good at room temperature in a covered cake container for two days and in the refrigerator covered for one week. If the weather or your kitchen is hot then store the cake at room temperature for only one day.