Amaretto Peach Upside Down Pound Cake is bursting with flavor. Two classic cake recipes collide with this perfect dessert. This cake recipe is buttery, tender, and has a fine crumb and a caramelized brown sugar and peach topping!
Prep Time 20 mins
Cook Time 1 hr 20 mins
Servings: 18 slices
4 tablespoons butter unsalted, melted
½ cup brown sugar packed
12 thin slices peach about ¼-inch thick, if the peaches are too thick they’ll sink into the cake.
For the Cake
3 cups granulated sugar
1 cup butter unsalted, at room temperature, no substitution
6 large eggs at room temperature
3 cups all-purpose flour sifted then measured
¾ cup whipping cream heavy cream, not whipped
¼ cup amaretto liquer or almond extract
1 tablespoon vanilla extract
Preheat the oven to 325 degrees F.
Prepare a 12 cup bundt or tube pan with Wilton Cake Release or grease then flour or sugar. I dust it with granulated sugar after I grease it with Crisco shortening. The sugar doesn’t leave white areas in the cake. As added security to prevent this cake from sticking, I lined the bottom of the pan with parchment paper after greasing the pan. I then greased the parchment paper.
Pour 4 tablespoons melted butter in the bottom of the prepared pan then sprinkle the butter with 1/2 cup brown sugar. Over the brown sugar lay the peach slices and press into the brown sugar.
For the Cake
In the bowl of your stand mixer beat butter until smooth. Add sugar and beat until smooth about 2 to 3 minutes on medium speed. Scrape sides. Add eggs, one at a time, beating well after each addition. Scrape sides.
Add flour and heavy cream alternately to sugar mixture, beginning and ending with flour. Scrape sides. Add vanilla and Amaretto and mix on low to medium until well combined.
Pour batter over the peach slices in the prepared tube or bundt pan. Bake for 1 hour 15 to 20 minutes. Cool in the pan for 15 minutes before inverting onto a serving tray.
Serve warm or room temperature. Great served with vanilla ice cream.
Cool completely before covering. Store in an airtight container on the countertop for 4 days or in the refrigerator up to 1 week.
Calories: 401kcal | Carbohydrates: 56g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 109mg | Sodium: 142mg | Potassium: 64mg | Fiber: 1g | Sugar: 39g | Vitamin A: 629IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg