Peach Pecan Upside-Down Cake Recipe

Name: Peach Pecan Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 - 2/3 cup pecan halves; 4 tablespoons unsalted butter; 1/4 cup light brown sugar (packed); 2 tablespoons dark corn syrup; 2 tablespoons Bourbon; 3 firm ripe peaches, peeled, pitted; 3/4 cup all-purpose flour; 1/4 cup cornstarch; 1 teaspoon baking powder; 1/8 teaspoon salt; 4 large eggs, room temperature; 3/4 cup granulated sugar; 1/2 teaspoon vanilla extract; 1 tablespoon unsalted butter, melted

Servings: persons

1/2 - 2/3 cup pecan halves
4 tablespoons unsalted butter
1/4 cup light brown sugar (packed)
2 tablespoons dark corn syrup
2 tablespoons Bourbon
3 firm ripe peaches, peeled, pitted
3/4 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1/8 teaspoon salt
4 large eggs, room temperature
3/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 tablespoon unsalted butter, melted

1
Heat oven to 350 degrees. Butter 10-inch round cake pan.
2
Make topping: Place pecans in small baking pan and toast in oven until fragrant, about 10 minutes. Let cool.
3
Melt butter in small saucepan over medium-high heat. Stir in brown sugar, corn syrup, and bourbon. Heat to boiling and boil, stirring constantly, until thickened to consistency of syrup, about 5 minutes. Pour into prepared pan. Cut peaches into 1/2-inch-thick slices and arrange in concentric circles on syrup. Arrange pecans decoratively between peaches.
4
Make cake batter: Sift flour, cornstarch, baking powder, and salt together into mixing bowl.
5
Beat eggs and sugar together in mixer bowl on medium-high speed until thick and doubled in volume.
6
Mix vanilla and melted butter in small bowl. Stir large spoonful of egg mixture into butter mixture, then gently fold back into egg mixture. Using rubber spatula, gently fold in flour mixture 1/4 cup at a time. Pour batter evenly over peaches.
7
Bake until cake is golden and center springs back when lightly pressed, 30-35 minutes. Immediately run table knife around edge of cake and invert onto serving plate. Serve.

674

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 - 2/3 cup pecan halves, 4 tablespoons unsalted butter, 1/4 cup light brown sugar (packed), 2 tablespoons dark corn syrup, and more.

Yes, Peach Pecan Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peach Pecan Upside-Down Cake

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