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Perfect Brown Butter Peach Upside-Down Cake with Salted Bourbon Caramel

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A moist and flavorful upside-down cake featuring caramelized peaches, nutty brown butter, and a decadent salted bourbon caramel glaze. Perfect for a quick, impressive dessert using simple ingredients.

Ingredients

Scale
  • 6 tablespoons unsalted butter (for brown butter)
  • 3–4 medium fresh peaches, peeled and sliced
  • 1/3 cup granulated sugar (for peach topping)
  • 1 tablespoon fresh lemon juice
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 3/4 cup granulated sugar (for cake batter)
  • 2 large eggs, room temperature
  • 1/2 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 1/4 cup cooled but liquid brown butter (folded into batter)
  • 1 cup granulated sugar (for caramel)
  • 6 tablespoons unsalted butter, cubed (for caramel)
  • 1/2 cup warm heavy cream
  • 2 tablespoons bourbon
  • 1/2 teaspoon flaky sea salt (for finishing)

Instructions

  1. Brown the Butter: Melt 6 tablespoons unsalted butter in a medium saucepan over medium heat, stirring constantly until it foams and turns golden brown with a nutty aroma (about 4-5 minutes). Remove from heat and let cool slightly but keep liquid.
  2. Prepare the Peach Topping: Peel and slice peaches into 1/4-inch thick wedges. Toss with 1/3 cup sugar and 1 tablespoon lemon juice. Spread evenly in the bottom of a greased 9-inch cake pan.
  3. Make the Cake Batter: In a large bowl, whisk together flour, baking powder, and sea salt.
  4. In another bowl, beat sugar and eggs until pale and thick (2-3 minutes). Stir in vanilla extract and milk.
  5. Slowly pour cooled brown butter into wet ingredients while stirring gently.
  6. Fold dry ingredients into wet mixture until just combined; do not overmix.
  7. Assemble and Bake: Pour batter evenly over peach slices in cake pan and smooth top. Tap pan gently to release air bubbles.
  8. Bake at 350°F (175°C) for 40-45 minutes or until a toothpick inserted in center comes out clean and edges pull slightly from pan.
  9. Make the Salted Bourbon Caramel: In a saucepan, combine 1 cup sugar and 1/4 cup water over medium heat. Without stirring, cook until sugar dissolves and turns amber (8-10 minutes). Remove from heat, whisk in cubed butter until melted, then slowly add warm heavy cream and bourbon. Stir until smooth and let cool slightly.
  10. Flip and Serve: Let cake cool in pan for 10 minutes. Run a knife around edges, place serving plate over pan, and invert carefully. Drizzle salted bourbon caramel over warm cake and sprinkle with flaky sea salt.

Notes

Watch brown butter carefully to avoid burning; peel peaches to avoid bitterness; fold batter gently to keep crumb tender; use wet sugar method for caramel to prevent crystallization; warm cream before adding to caramel; caramel can be made ahead and gently reheated; bourbon can be substituted or omitted for non-alcoholic version.

Nutrition

Keywords: brown butter, peach upside-down cake, salted bourbon caramel, easy dessert, summer cake, fall dessert, caramelized peaches

Find it online: https://avabake.com/perfect-brown-butter-peach-upside-down-cake-recipe-with-salted-bourbon-caramel-easy-steps/