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Peach Bourbon Caramel Cake |

Peach Bourbon Caramel Cake

  • Author: Chris Cockren
  • Total Time: 1 hour 20 minutes
  • Yield: 9-Inch Cake (Serves 9 to 12) 1x



for the Cake

  • 1/2 cup unsalted butter, very soft
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tablespoons bourbon
  • 1 teaspoons vanilla extract
  • 1 1/3 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 ripe peaches, peeled and sliced
  • 1/2 cup chopped pecans

for the Bourbon Caramel

  • 5 tablespoons unsalted butter
  • 1/2 cup brown sugar
  • 1/4 cup honey
  • 2 tablespoons bourbon
  • 1/8 teaspoon salt


  1. Preheat oven to 325°F and butter a 9-inch square baking pan.
  2. In a medium mixing bowl, beat and sugar together until light and fluffy. Add eggs, one at a time, until full incorporated. Mix in bourbon and vanilla. Add flour, baking powder, and salt and mix until just combined.
  3. Meanwhile, in a small saucepan, make the bourbon caramel. Melt butter, sugar, honey, bourbon, and salt over medium heat until it just begins to boil. Remove from heat and pour into buttered pan, covering the entire bottom surface.
  4. Lay peaches and pecans in a single layer on top of caramel. Spread cake batter in an even layer on top and place in oven for 50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and allow to cool for 5 minutes. Place serving tray on top of pan and carefully flip it upside down.
  • Prep Time: 30 mins
  • Cook Time: 50 mins