With peach season in full swing here in the South, this is my recipe for an upside down, bourbon-infused, peach cake that will delight old and young. The honey bourbon gives the peaches a nice little kick and the cinnamon adds just enough spice to this delicious dessert. This cake is easy to assemble – the hard part is waiting for it to come out of the oven!
Ingredients (makes one 9-inch single layer cake)
- 4 to 5 fresh peaches
- 1 tablespoon honey bourbon
- 3/4 cup unsalted butter, softened, divided
- ½ cup light brown sugar
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- 1 ¼ teaspoons baking powder
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup milk
Preheat oven to 350 F. Peel and slice peaches, place in a bowl, stir in the bourbon and set aside.
Melt ¼ cup of butter and pour into a 9-inch round cake pan. Sprinkle brown sugar evenly over the butter.
Drain all of the liquid from the peach slices, and arrange them in a single layer over the brown sugar, starting in the middle of the cake and working out to the edges.
In a large bowl, beat the sugar and remaining butter with an electric mixer until creamy. Add in the egg and vanilla and beat for about a minute, until well blended.
Add the flour, baking powder, cinnamon and salt to the bowl. Pour in the milk and beat until the batter is smooth, scraping the sides of the bowl as needed.
Spread the batter evenly over the peaches.
Bake for 45 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Cool for 10 minutes on a wire rack, then invert the cake onto a plate.