Peach upside-down cake with bourbon caramel
Serves: 12
Prep time: 35 minsTotal time: 
Recipe photograph by Martin Poole
Peach upside-down cake with bourbon caramel
A rich bourbon caramel adds a grown-up twist to this buttermilk sponge
Serves: 12
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
408Kcal
Fat
22gr
Saturates
10gr
Carbs
56gr
Sugars
42gr
Fibre
1gr
Protein
8gr
Salt
0.7gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 175g soft unsalted butter, plus extra to grease
- 300g caster sugar
- 3 large eggs
- 225g plain flour
- 120g ground almonds
- 2 tsp baking powder
- ¾ tsp bicarbonate of soda
- 300ml buttermilk
- 1 tsp vanilla bean paste or extract
- vanilla ice cream, to serve
For the peach topping
- 150g caster sugar
- 35g soft butter
- 100ml bourbon
- 3 or 4 peaches, stoned and cut into chunky slices
Step by step
Get ahead
Best freshly baked, but keeps for 2-3 days in an airtight container.
- Preheat the oven to 180°C, fan 160°C, gas 4. Liberally grease a deep 20cm diameter fixed-base cake tin with butter. For the topping, put the caster sugar in a medium heavy-based saucepan and heat gently until it has melted; don’t stir, but tilt the pan occasionally. Continue to cook until it turns a deep golden brown. Add the butter and whisk until it melts, then add the bourbon, taking care as it will splash up. The sugar will seize but just continue whisking it over a low heat until it melts into the caramel. Continue to bubble for 2-3 minutes, or until you have a syrupy consistency. Set aside while you make the cake.
- For the cake, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well between each addition. Combine the plain flour, ground almonds, baking powder and bicarb, plus a pinch of salt, then add to the mixture, folding gently until all the ingredients are combined. Lastly, beat in the buttermilk and vanilla.
- Drizzle two-thirds of the caramel over the base of the lined tin then add the peach slices in a circle, filling the centre with a couple of slices. Spoon the cake batter over and level the top. Bake in the oven for 55-60 minutes, or until a cake skewer comes out clean.
- Remove from the oven and let the cake stand for 10 minutes before inverting onto a serving plate. Gently reheat the remaining caramel; when warm, brush over the surface of the cake to glaze. Serve warm, with ice cream.
