Print

Perfect Peach Bourbon Upside-Down Cake with Toasted Pecans

perfect peach bourbon upside-down cake - featured image
Print Recipe

A quick and easy upside-down cake featuring caramelized peaches, toasted pecans, and a subtle bourbon flavor, perfect for summer and entertaining.

Ingredients

Scale
  • 4–5 medium fresh peaches, peeled, pitted, and sliced
  • 6 tablespoons unsalted butter (85 grams), divided
  • 3/4 cup packed brown sugar (150 grams)
  • 1 cup toasted pecans (100 grams), roughly chopped
  • 1 1/2 cups all-purpose flour (180 grams)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar (150 grams)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons bourbon
  • 1/2 cup whole milk (120 ml), room temperature

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Toast the pecans: In your skillet over medium heat, melt 2 tablespoons (28 grams) of butter. Add the pecans and toast, stirring frequently, until fragrant and golden brown, about 3-4 minutes. Remove from heat and spread pecans evenly over the skillet bottom.
  3. Prepare the peach layer: In the same skillet, add the brown sugar over the toasted pecans and melt it gently with the butter left in the pan, about 2 minutes. Arrange the peach slices neatly on top of the sugar-pecan mixture, slightly overlapping them.
  4. Make the batter: In a large bowl, whisk together the flour, baking powder, and salt. In another bowl, beat the granulated sugar and remaining 4 tablespoons (57 grams) of softened butter until light and fluffy (about 2 minutes). Add the eggs one at a time, beating well after each addition. Stir in vanilla extract and bourbon.
  5. Combine wet and dry: Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour. Stir gently just until combined; do not overmix.
  6. Pour the batter evenly over the peaches in the skillet, smoothing the top with a spatula.
  7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden.
  8. Cool the cake in the skillet for 10-15 minutes. Run a knife gently around the edges, then invert onto a serving plate to reveal the peach topping. Patch any peaches that stick.
  9. Serve warm or at room temperature.

Notes

Toast pecans before adding peaches for enhanced flavor. Use softened butter, not melted, for best batter texture. Pat peaches dry before arranging to avoid sogginess. Butter skillet well before toasting pecans to prevent sticking. Let cake cool before inverting to set caramel. For gluten-free, replace half the flour with almond flour (texture will be denser). Bourbon can be substituted with vanilla extract and apple juice for a non-alcoholic version.

Nutrition

Keywords: peach upside-down cake, bourbon cake, toasted pecans, summer dessert, easy cake recipe, homemade dessert

Find it online: https://lumalunch.com/perfect-peach-bourbon-upside-down-cake-recipe-with-toasted-pecans-easy-homemade-dessert/