The bourbon peach upside-down cake is a dreamy little cake that combines ripe peaches, bourbon caramel, and a sweet cake to make the ultimate snack cake.
What is an upside-down cake?
Upside down cakes are made by lining a cake pan with a mixture of fruit like peaches, pineapple, or banana and caramel; then, the cake batter is baked on top of that mixture. Once the cake is baked, it is flipped upside down to remove the pan and display the gorgeous fruit topping.
There are several types of caramel that upside-down cakes typically use. In this one, I use actual caramel like you would make to make caramel candy. Some recipes melt sugar and butter together, while others just use a brown sugar mixture to caramelize the fruit. I have tried all of these, and this method of making actual caramel and then pouring it over the fruit has created the best results. It is slightly harder because caramel can burn very fast, so you have to keep a close eye on the mixture and move quickly once it’s ready.
Tricks for a perfect bourbon peach upside-down cake:
There are a few tricks that make making this little cake really easy!
- Use a cake pan, not a springform pan. If you use a springform pan, the wonderful caramel will leak out all over your oven.
- Line your pan with parchment paper and then butter or oil the parchment. Caramel is very sticky, so to ensure that your beautiful fruit topping stays intact, line the pan with parchment so it can be easily removed.
- Watch the caramel. Caramel is very particular, once it’s on the heat, it cant be stirred, and it goes from underdone, to ready, to burnt very fast. So watch it very closely.
- Test it with a toothpick or knife before taking it out of the oven. Since you are baking cake batter on top of a liquidy mixture, it can need some extra baking time.