Peach upside-down cake with bourbon caramel recipe | Sainsbury`s Magazine
A rich bourbon caramel adds a grown-up twist to this buttermilk sponge, which is the brilliant base for our ultra-fruity peach upside-down cake recipe. Serve with vanilla ice cream and enjoy!
Ingredients
- 175g soft unsalted butter, plus extra to grease
- 300g caster sugar
- 3 large eggs
- 225g plain flour
- 120g ground almonds
- 2 tsp baking powder
- ¾ tsp bicarbonate of soda
- 300ml buttermilk
- 1 tsp vanilla bean paste or extract
- vanilla ice cream, to serve
- 150g caster sugar
- 35g soft butter
- 100ml bourbon
- 3 or 4 peaches, stoned and cut into chunky slices
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