This recipe was made for summer in Texas. There is nothing better than a ripe, local peach this time of year. The ones I chose were a bit firm when I bought them because I wasn’t sure how soon I would be making my cake.
Well, they ripened up at warp speed on my counter so I had to hurry up and use them. I can’t believe it, but I had never made an upside-down cake before. I was really excited to make this cake.
Luckily the peaches were the only thing I had to buy, I had everything else on hand. The cake mixed up quickly and I had it in the oven in no time.
I didn’t overload the cake with the peaches, even though it was tempting to. Even still, I had to put a pan under the cake to catch some excess juices. I am used to underbaking my cakes and cookies a bit, so letting it go as dark as I did gave me a bit of anxiety. I let it cool overnight while I pondered my options for toppings.
I ended up skipping the whipped cream–it turns out my husband doesn’t like whipped cream (I’m just finding this out four years in??! 😉 and so I made a second batch of whiskey caramel to pour on top. I was kind of hoping that cooking the whiskey would burn off the alcohol and the kiddos could help us eat the cake, but the second I tasted it I knew that was not an option.
The cake was still very, very boozy and so the eating duties fell to the grownups. My husband really liked the cake a lot and didn’t seem to mind. I really did like it too and will make it again, but I have to say: I don’t think it needed the extra topping and I don’t know that I would bother with it next time. I really loved the cake and the peaches on their own: I loved the soft almond flavor and lovely texture.
All in all, another great Baked recipe–and I had enough peaches leftover to make a yummy smoothie for my boys for breakfast the next morning.
Go see how my fellow bakers did!
Next up: Mile-High Chocolate Cake with Vanilla Buttercream!!! (This is going to be a doozy, I need to get myself invited to a dinner party so I don’t have to eat a whole cake alone!)
8 thoughts on “Baked Sunday Mornings: Whiskey Peach Upside-Down Cake”
Such a pretty cake, it looks delicious with all that wonderful topping soaked in! I think the cake is good on its own, but I’ll bet it’s fantastic with ice cream or whipped cream — love that you just found out your husband doesn’t like whipped cream, LOL!
We really enjoyed this, too! Texas peaches are wonderful!
This really was a good cake! Great idea making a smoothie with the leftovers. I have been thinking of using my leftover peaches to make ice cream. 🙂
I’ve never made an upside down cake either, this was a great recipe to start with!
I agree, the cake is lovely on it’s own. Your right, this is the perfect cake for summer!
Same here, this was my first time making any sort of upside-down cake– yay for BAKED challenges! Nice job. 🙂
I didn’t know you were in Texas… Me too! Well, not at the moment (visiting my in-laws in Michigan). VERY glad to get a break from the heat! Your cake looks SO tasty! 🙂
Love me some John Prine! Your cake looks wonderful!