Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, peach upside-down bundt cake. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Peach Upside-Down Bundt Cake is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Peach Upside-Down Bundt Cake is something which I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can have peach upside-down bundt cake using 9 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Peach Upside-Down Bundt Cake:

1. Take 1 3/4 C. Butter (leave 1/4 cup separated)
2. Prepare 2 C. firmly packed Light Brown Sugar (leave 1/2 cup separated)
3. Get 4 Peaches, peeled and cut in 4's
4. Prepare 1 (8 oz) package of Cream Cheese
5. Get 1 1/2 C. Granulated Sugar
6. Get 6 Large Eggs
7. Take 1 1/2 tsp Vanilla
8. Get 3 C. All Purpose Flour
9. Prepare 1/4 C. Bourbon (optional)

Instructions to make Peach Upside-Down Bundt Cake:

1. Preheat oven to 325°F. Melt 1/4 cup of the butter in a small saucepan over medium; stir in 1/2 cup of the brown sugar. Cook, whisking constantly, until sugar has dissolved and mixture is thoroughly combined, about 1 minute. Pour mixture evenly into a 15-cup (10 1/2-inch) Bundt pan that has been heavily greased with cooking spray. Place peach slices in an even layer on top of brown sugar mixture.
2. Beat cream cheese and remaining 1 1/2 cups butter with a heavy-duty stand mixer on medium speed until creamy, about 1 minute. Gradually add granulated sugar and remaining 1 1/2 cups brown sugar, beating on medium speed until light and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating just until yolk disappears. Beat in 1 teaspoon of the vanilla.
3. Sift flour; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Spoon batter carefully over peaches in prepared pan; level with a spatula.
4. Bake in preheated oven until a long wooden pick inserted in center of cake comes out clean, 1 hour and 25 minutes to 1 hour and 30 minutes. Cool in pan on a wire rack until pan is cool enough to handle but still hot, about 25 minutes. Remove cake from pan to rack, and cool completely, about 2 hours.

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