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Fresh Peach Upside Down Cake on a White Cake Platter with More Peaches as Garnish
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Fresh Peach Upside Down Cake

This is the perfect summer dessert when fresh peaches are available. I love pineapple but love this peach upside down cake just as much!
Course Cakes, Cupcakes & Cheesecake
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8 -10 Servings
Calories 553kcal
Author Barb

Ingredients

  • For the Peach Topping:
  • ½ cup butter
  • ¾ cup brown sugar
  • ½ tsp cinnamon
  • 2 teaspoons vanilla
  • 3 Tbsp bourbon
  • 4 peaches cut into 1/2-inch wedges (about 1 1/4 pounds)

For the Cake:

  • 1 stick unsalted butter at room temperature
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 Tbsp bourbon
  • 1 ½ cups all-purpose flour
  • ¼ cup finely ground pecans
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk

Instructions

  • Preheat the oven to 375 degrees F. Combine the butter and brown sugar in a 10" ovenproof skillet and stir until the mixture looks like wet sand. Add the vanilla and bourbon and cook over medium-high heat until it starts to bubble. Remove from the heat and arrange the peaches in concentric circles over the caramel and set the skillet aside.
  • Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla and bourbon.
  • Whisk the flour, ground pecans, baking powder, baking soda and salt in a bowl.
  • Reduce the mixer speed to low; add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, and mix until just incorporated. Pour the batter over the peaches and spread evenly.
  • 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 too quickly.) Let sit 15 minutes, then invert onto a platter and let cool completely.
  • Serve with sweetened peach slices and vanilla ice cream (optional)

Notes

I did not peel my peaches; first I hate peeling peaches but I also thought the color of the skin might make it be pretty and I was right! :)
When slicing the peaches and making sections that fit into the skillet, there are ends that are too small so I saved all of those pieces; probably 4 slices per peach and added a couple of tablespoons of brown sugar to them and let them macerate while the cake cooked. Once ready to serve I used those peaches as a fresh component on top of the cake and I loved the layers of cake, fresh peaches and vanilla ice cream. It's optional but good!

Nutrition

Serving: 18 | Calories: 553kcal | Carbohydrates: 70g | Protein: 7g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 10g | Cholesterol: 109mg | Sodium: 452mg | Fiber: 3g | Sugar: 50g