Peach Upside-Down Bundt Cake
Peach Upside-Down Bundt Cake

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, peach upside-down bundt cake. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Peach Upside-Down Bundt Cake is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Peach Upside-Down Bundt Cake is something which I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can have peach upside-down bundt cake using 9 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Peach Upside-Down Bundt Cake:
  1. Get 1 3/4 C. Butter (leave 1/4 cup separated)
  2. Get 2 C. firmly packed Light Brown Sugar (leave 1/2 cup separated)
  3. Get 4 Peaches, peeled and cut in 4's
  4. Take 1 (8 oz) package of Cream Cheese
  5. Prepare 1 1/2 C. Granulated Sugar
  6. Take 6 Large Eggs
  7. Prepare 1 1/2 tsp Vanilla
  8. Make ready 3 C. All Purpose Flour
  9. Make ready 1/4 C. Bourbon (optional)
Steps to make Peach Upside-Down Bundt Cake:
  1. Preheat oven to 325°F. Melt 1/4 cup of the butter in a small saucepan over medium; stir in 1/2 cup of the brown sugar. Cook, whisking constantly, until sugar has dissolved and mixture is thoroughly combined, about 1 minute. Pour mixture evenly into a 15-cup (10 1/2-inch) Bundt pan that has been heavily greased with cooking spray. Place peach slices in an even layer on top of brown sugar mixture.
  2. Beat cream cheese and remaining 1 1/2 cups butter with a heavy-duty stand mixer on medium speed until creamy, about 1 minute. Gradually add granulated sugar and remaining 1 1/2 cups brown sugar, beating on medium speed until light and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating just until yolk disappears. Beat in 1 teaspoon of the vanilla.
  3. Sift flour; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Spoon batter carefully over peaches in prepared pan; level with a spatula.
  4. Bake in preheated oven until a long wooden pick inserted in center of cake comes out clean, 1 hour and 25 minutes to 1 hour and 30 minutes. Cool in pan on a wire rack until pan is cool enough to handle but still hot, about 25 minutes. Remove cake from pan to rack, and cool completely, about 2 hours.

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