Whisky Peach Upside-Down Cake
Prep time
Cook time
Total time
Sweet pound cake loaded with fresh peaches and a whisky caramel sauce.
Serves: 10-12 slices
For the Peaches & Caramel:
  • 3 ounces (3/4 stick) unsalted butter, cut into ½-inch cubes
  • 1 cup firmly packed dark brown sugar
  • 2 tablespoons good quality whisky or bourbon
  • 1 pound fresh peaches, cut into ½-inch slices (or frozen slices peaches, defrosted on paper towels)
For the Whisky Cake:
  • ¾ cup cake flour
  • ¾ cup all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 3 ounces (3/4 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 3 large egg yolks, plus 2 large egg whites, divided
  • 3 tablespoons vegetable or canola oil
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon almond extract
  • ¾ cup buttermilk (or regular milk, as I used)
  • 2 tablespoons good quality whisky or bourbon
  • ½ teaspoon cream or tartar
For the Peaches & Caramel:
  1. Preheat the oven to 350 degrees F. Line and butter your 9-inch cake pan well. In a small saucepan, melt the butter over medium-low heat. Whisk in the brown sugar and whisky or bourbon and cook until the sugar has melted and the mixture starts to foam. Remove the mixture from the heat, pour the caramel into the prepared pan, and swirl around to coat it.
  2. Arrange the sliced peaches in a circular pattern on top of the caramel, but don't overload the pan - you may not need all the peaches. Set the pan aside.
For the Whisky Cake:
  1. In a large bowl, whisk together the flours, baking powder, baking soda, and kosher salt, then set aside.
  2. In the bowl of a stand mixer, beat the butter until creamy and smooth, then add in the granulated sugar and beat until light and fluffy, about 2-3 minutes. Beat in the egg yolks (set aside the whites), one at a time, then add in the oil, vanilla, and almond extracts until just moistened and combined.
  3. In a small bowl, whisk together the milk and whisky or bourbon. Add the flour mixture to the bowl alternating with the whisky mixture, starting and ending with the flour, scraping down the sides of the bowl as needed.
  4. In a medium bowl, or the bowl of your stand mixer, whisk the 2 egg whites vigorously for 1 minute, then sprinkle in the cream of tartar and continue to whisk until the egg whites form soft peaks. Gently fold the egg white mixture into the cake batter, a bit at a time, until fully absorbed.
  5. Pour the batter over the peaches, spread gently to be sure it is even, and bake for 45-50 minutes, until the cake is cooked through and a toothpick comes out clean. The cake will be quite browned on top - don't worry about it! Transfer the cake to a wire rack and allow to cool for 25-30 minutes, then run a butter knife around the edge of the cake and invert it onto a cake stand or a plate. Let the cake cool completely, slice, and serve. This cake will keep well in an airtight container for up to 2 days.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2012/10/03/whisky-peach-upside-down-cake/