Peach season is winding down in Georgia but it’s not too late to whip up a a decadent cake! This recipe uses a splash of bourbon and a cast iron skillet to enhance the flavors.
To boost the flavor profile, I heated the stick of butter on the stove to brown it. I used medium heat and stirred consistently for 3 minutes. Once you see it slightly turning brown and can smell that amazing toasty aroma, pour the browned butter in a large mixing bowl.
Line the skillet with parchment. I had a few pre-cut cake rounds left over so I used those. Don’t skip this step. It will be very difficult to remove the cake from the skillet. Be careful when lining the skillet, it will be very hot. Lightly butter the top of the parchment to ensure the cake will release from the pan.
Generously sprinkle cinnamon-sugar mix over the parchment (3/4 cup granulated sugar whisked together with 1 tablespoon cinnamon). Arrange thinly sliced peaches in any design you like. I cut my slices about 1/4-inch in thickness.
If you prefer not to use a skillet, try a springform pan or cake pan. The same steps apply for assembly, however you will need to brown the butter in a separate sauce pan. When using a skillet, the peaches will cook softer because a cast iron skillet gets very hot. If you prefer your peaches to be a little crisper with more form, use a springform or cake pan.
After mixing the batter, pour it over the peaches. Sprinkle the top with the cinnamon-sugar mixture.
After baking, let the cake cool for 5 minutes. Use a knife to cut around the outside edges of the cake. The skillet will be very hot so use oven mitts to flip your cake onto a tray or rack. Then slowly peel back the parchment.
Lightly sprinkle the top with powdered sugar before serving.
The peaches are nice and caramelized! I love that melted butter and cinnamon-sugar, too!
I don’t normally like a cake that is dense but this was just right. So much flavor and a great texture!
Peaches in every bite!
This is a great cake for tea and coffee with friends and family! It’s easy to make and most of the ingredients are probably in your kitchen. It can also be made without the bourbon. Just add an additional 1½ teaspoons of vanilla extract.
Peach Bourbon Upside Down Cake
- 10-inch baking pan or cast iron bakeware
- Large mixing bowl
- Parchment paper
- KitchenAid® 7-Speed Digital Hand Mixer
- Small bowl
- Rubber spatula
- 1 stick unsalted butter (8 tablespoons)
- ¾ cup granulated sugar
- 1 tablespoon ground cinnamon
- 3 large peaches skin on
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 3 large eggs
- ½ teaspoon vanilla extract
- 2 tablespoons bourbon
- ½ teaspoon ground cinnamon
- 1¼ cup all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons powdered sugar (optional)
- Melt butter in skillet, over medium heat, on stove top. Stir butter until it starts to brown and smells toasted, about 3 minutes.
- Pour browned butter into a large mixing bowl. Set aside.
- Line skillet with parchment paper, then butter the top of the parchment.
- Mix together granulated sugar and cinnamon. Sprinkle the mixture generously over the parchment.
- Cut peaches into thin slices, about ¼-inch in thickness. Leave the skin on. Arrange in a pattern in the skillet. Be careful, the skillet will be hot.
- Preheat oven to 350 degrees F.
- In a small bowl, whisk together sifted flour, cinnamon and baking powder. Set aside.
- In the large mixing bowl with the melted browned butter, add granulated sugar and light brown sugar. Mix until creamy, 3 or more minutes.
- Add eggs, vanilla and bourbon. Mix until combined.
- Add in flour mixture and mix until combined. Pour batter over peaches in skillet. Even out the top wth a spatula. Sprinkle the top with cinnamon-sugar.
- Bake for 30 – 40 minutes. Mine was done at 37 minutes when the toothpick was almost clean. Being that the skillet gets so hot, the cake will continue to cook as it's cooling on the rack. Allow cake to cool for 5 minutes before flipping.
- Use a knife to cut around the cake edges. Using oven mits, flip the skillet onto a wire rack. If serving immedately, flip onto a plate or serving dish. Slowly peel back the parchment on top.