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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Peach Pecan Upside-Down Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions