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Perfect Peach Bourbon Upside-Down Cake with Easy Brown Butter Glaze

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A warm, cozy upside-down cake featuring caramelized peaches soaked in bourbon, topped with a rich and nutty brown butter glaze. Perfect for summer gatherings or a comforting dessert any night.

Ingredients

Scale
  • 4 large ripe peaches, peeled and sliced (about 1/4-inch thick wedges)
  • 1/4 cup (60 ml) bourbon
  • 1/2 cup (115 g) unsalted butter, softened plus 1/4 cup (55 g) for glaze
  • 3/4 cup (150 g) packed brown sugar
  • 1/2 cup (100 g) granulated sugar
  • 1 1/2 cups (190 g) all-purpose flour, sifted
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup (120 g) sour cream
  • 1 teaspoon vanilla extract
  • For the Brown Butter Glaze:
  • 3/4 cup (90 g) powdered sugar, sifted
  • 2–3 tablespoons (30–45 ml) milk or heavy cream
  • Pinch of salt

Instructions

  1. Peel and slice the peaches into roughly 1/4-inch thick wedges.
  2. In a 9-inch round cake pan or cast iron skillet, melt 1/4 cup (55 g) of butter over medium heat.
  3. Stir in 3/4 cup (150 g) packed brown sugar and 1/4 cup (60 ml) bourbon. Cook gently, stirring occasionally, for about 5 minutes until the mixture bubbles and thickens slightly.
  4. Remove from heat and carefully arrange the peach slices in a circular pattern over the caramel mixture. Set aside.
  5. Preheat oven to 350°F (175°C).
  6. In a large bowl, whisk together sifted flour, baking powder, and salt.
  7. In another bowl, beat softened butter with granulated sugar until pale and fluffy (3-4 minutes).
  8. Add eggs one at a time, beating well after each addition.
  9. Stir in vanilla extract and sour cream.
  10. Gradually fold dry ingredients into wet mixture using a rubber spatula, being careful not to overmix.
  11. Pour batter evenly over arranged peaches and caramel in the pan, smoothing the top.
  12. Bake for 40 to 45 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  13. Let cake cool in the pan for 15 minutes.
  14. Run a thin knife around edges, place a serving plate over the pan, and carefully invert the cake onto the plate. Gently shake or tap pan if peaches stick.
  15. To make the brown butter glaze, melt 1/4 cup (55 g) unsalted butter in a small saucepan over medium heat, swirling occasionally until golden and nutty (about 5 minutes).
  16. Remove from heat and whisk in powdered sugar, 2-3 tablespoons milk or cream, and a pinch of salt. Adjust consistency with more milk if needed.
  17. Drizzle warm brown butter glaze over the cake before serving.

Notes

Pat peaches dry if too juicy to prevent thin caramel. Watch brown butter glaze carefully to avoid burning. Let cake cool 15 minutes before flipping to set caramel. Use a plate larger than pan for flipping. Frozen peaches can be used if thawed and patted dry. For gluten-free, substitute flour with almond or gluten-free blend. Non-alcoholic option: replace bourbon with vanilla extract and rum extract or orange juice.

Nutrition

Keywords: peach upside-down cake, bourbon cake, brown butter glaze, summer dessert, caramelized peaches, easy cake recipe

Find it online: https://rowanrecipes.com/perfect-peach-bourbon-upside-down-cake-recipe-with-easy-brown-butter-glaze/