Ingredients
4 tbsp. butter
3/4 c. packed brown sugar
2 tbsp. bourbon
3 large peaches, pitted and cut into ½” slices
1 3/4 c. all-purpose flour
3/4 c. granulated sugar
2 tsp. baking powder
1/2 tsp. kosher salt
3/4 c. whole milk
1/4 c. vegetable oil
1 large egg
Preparation
Step 1Make the caramel: Preheat oven to 350°. In a 10" cast iron skillet, melt butter, brown sugar, and bourbon, stirring to combine, over medium heat. Bring to a boil and boil for 1 minute. Turn off heat.Step 2Carefully, arrange peach slices with one of the cut sides down, in the hot caramel.Step 3In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt. In a large bowl, whisk milk, oil, and egg until well combined. Stir dry mixture into wet mixture until just combined. Pour batter over peaches, spreading to cover evenly.Step 4Bake until top is browned and a tester inserted into the center of the cake comes out clean, 30 to 35 minutes. Let cake cool in pan, 5 minutes, then carefully invert onto a platter. Serve warm or at room temperature.
We like to bake the cake in the same skillet that the caramel topping is made. If you’d like to follow suit, you’ll need to use an oven-proof pan—cast iron is preferred! If you don’t have one, no worries. You can make the caramel mixture on the stovetop, then pour it into a 9-inch cake pan and follow the rest of the recipe exactly the same. Looking for more things to do with summer’s best stone fruit? Check out our 20+ easy peach desserts. And if you try this recipe, don’t forget to tell us how you like it in the comments and ratings below. We ❤️to hear from you.
