This Bourbon Peach Upside Down Cake is a boozy twist on a classic summer dessert, loaded with caramelized peaches and rich vanilla cake.

Scale

Topping:

3–4 ripe peaches, sliced

1/2 cup unsalted butter

3/4 cup brown sugar

2 tbsp bourbon

Cake Batter:

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1 tsp vanilla extract

2 tbsp bourbon

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

1/2 cup whole milk

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1. Preheat oven to 350°F (175°C).

2. In a saucepan, melt butter and brown sugar. Stir in bourbon and simmer 1–2 mins.

3. Pour caramel mixture into a greased 9-inch round pan.

4. Arrange peach slices over the caramel in a pattern.

5. In a bowl, cream butter and sugar. Add eggs, vanilla, and bourbon.

6. In a separate bowl, mix flour, baking powder, and salt.

7. Add dry mixture to wet, alternating with milk. Mix until just combined.

8. Pour batter over peaches and spread evenly.

9. Bake for 40–45 mins or until toothpick comes out clean.

10. Cool 10–15 mins, invert onto a serving plate.

Replace bourbon with apple juice for a non-alcoholic version.

Best served with vanilla ice cream or whipped cream.