Peach upside-down cake is a classic summer treat that presents itself as a guaranteed showstopper! With the end of summer fast approaching and the final few weeks of ripe local summer fruits in abundance, it is time to whip out summer recipes that you have not tried and tested yet.
The history of the upside-down cake dates back to the 18th century. Ovens were not commonplace, so most cakes were baked in a cast-iron skillet over an open fire. The most notable variant of the upside-down cake has to be pineapple. Still, in keeping with taking advantage of Ontario seasonal fruits, peaches were the obvious choice -- paired with a splash of bourbon for good measure.
This cake is best made in a skillet, following tradition, and will produce the caramelized fruit bottom that we love upside-down cakes for. It pairs perfectly with ice cream and is the ideal way to finish any meal. It is baked upside down (hence the name) and the big reveal is always a crowd pleaser!
If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @sweettreatbaker!
Peach Bourbon Upside Down Cake 4 Steps
Preheat the oven to 375°F.
Combine 3/4 cup sugar and 1 1/2 tablespoons 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.
Whisk the flour, ground pecans, baking powder, baking soda and salt in a bowl. 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. 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.