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!
I used my popular Whipping Cream Pound Cake recipe as the base for this deliciousness. As well, I added brown sugar, butter and peach slices for an upside-down topping. The brown sugar and butter caramelize and melt into the cake along with peach juice.
I recommend this TUBE PAN. It releases better from a tube pan. Also, I recommend this BUNDT PAN, it’s deeper than a regular bundt pan.
Amaretto Peach Upside Down Pound Cake
Pound cakes are my favorite dessert to bake. You can get all of my pound cake recipes here, Pound Cakes Reviewed.
As well, I wrote this detailed post on Bake the Perfect Pound Cake that I highly recommend you read. Even if you bake often, there is good information.
How do you make a pound cake?
- One of the most important tips is to Calibrate your oven.
- Cream butter and sugar together until light and fluffy. The color will a pale yellow. You must use real butter. Margarine will not have the same results.
- Next, mix in the room temperature eggs one at a time until they disappear into the batter.
- The next step is to add the room temperature whipping cream alternately with the flour until mixed together and smooth. Room temperature ingredients are a must for a fluffy cake.
- Pour the batter into a well-greased baking pan and bake until cooked through.
Most noteworthy, because I didn’t want to take any chances of this cake sticking in the pan. I lined the bottom with parchment paper. To do this, trace around the outside and inside of my pan then cut the doughnut-shaped liner out. Next, grease the pan with solid vegetable shortening and place the cut-out in the bottom. Finally, rub more shortening over the parchment paper.
As you can see, the cake came out beautifully.
Pound cakes are some of my popular recipes. You can get all my pound cake recipes here, Pound Cakes Reviewed. Or, 10 Ridiculously Delicious Pound Cake Recipes. As well, these recipes are reader favorites as well. I know you’ll love them too!
- Crock Pot Crack Chicken
- Easy Strawberry Cake
- Old Fashioned Blue Ribbon Pound Cake
- Whipping Cream Pound Cake
- Chocolate Frosting with Cocoa Powder and Powdered Sugar
- Sour Cream Pound Cake
- Crock Pot Crack Hash Brown Potatoes
- Dark Chocolate Brown Sugar Cookies
- Million Dollar Pound Cake
- Pecan Pie Bread Pudding
Amaretto Peach Upside Down Pound Cake
Ingredients
Peach Layer
- 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
Instructions
- Preheat the oven to 325 degrees F.
Peach Layer
- 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.
Nutrition
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