Ingredients
- — Topping —
- 4 Tbsp unsalted butter
- ⅓ cup packed light brown sugar
- ½ tsp ground cinnamon
- 2 Tbsp bourbon
- 4–6 ripe peaches, peeled & sliced into ½″ wedges
- — Cake Batter —
- 12 Tbsp unsalted butter, room temperature
- ¾ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 Tbsp bourbon
- 1½ cups all-purpose flour
- ½ tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp ground cinnamon
- ½ cup buttermilk
Instructions
1. Preheat oven to 375 °F (190 °C). In a 9″ cast-iron skillet or cake pan, melt butter over low heat. Stir in brown sugar, cinnamon, and bourbon until bubbly; remove from heat.
2. Arrange peach slices evenly over caramel, cut-side down.
3. In a bowl, cream butter and sugar until light and fluffy (~3 min).
4. Beat in eggs one at a time, then vanilla and bourbon.
5. Whisk together flour, salt, baking powder, baking soda, and cinnamon; add to batter alternating with buttermilk, mixing just until combined.
6. Carefully pour batter over peaches and smooth the top.
7. Bake for 30–35 minutes, or until a toothpick comes out clean.
8. Let cake rest 15 minutes, then invert onto a platter.
9. Serve warm or at room temperature, optionally with whipped cream or bourbon glaze.
Notes
• Use ripe, sweet peaches for best flavor. • Lining the pan with parchment helps release sticky caramel. • Don’t over-bake—watch the edges; if browning too fast, cover loosely with foil. • Store at room temperature for 2 days; refrigerate after that.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 341
- Sugar: 36g
- Sodium: 291mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 53mg