Hostess At Heart

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Upside-Down Peach Cake with Hot Rum Sauce

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Upside-Down Peach Cake with Hot Rum Sauce is one of the most amazing cakes I’ve ever eaten. There’s nothing like the combination of brown sugar, peaches, and warm rum.

Slice of Upside-Down Peach Cake being drizzled with a Hot Rum Sauce on a white plate over a multi-colored napkin. A second slice sits in the background.John and I recently spent a week in Colorado. It was just beautiful and Fall was showing that it was on the way. We were lucky enough to be out there at the perfect time to get some of their famous peaches. Perfect for an Upside-Down Peach Cake with Hot Rum Sauce.

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Upside-Down Peach Cake with Hot Rum SauceWhy is it that when you buy fruit it seems like it’s going to take a week to ripen, and then within a day or two your under the gun to use it or loose it. I bought two dozen peaches in Colorado and they were all as big as softballs, meaning that one was going to go a long way. I gave 10 of them away so still had over a dozen to use.

Upside-Down Peach Cake with Hot Rum SauceI’ve been hanging on to this pineapple upside-down cake recipe that I wanted to eventually try. Had I known how amazingly delicious it was going to be, I would’ve been making it from the minute I saw it. John said that using the peaches had to be even better than pineapple.

Upside-Down Peach Cake with Hot Rum SauceThis cake was warm and delicious and I could have drunk that rum sauce. One note is I baked it in a tall-sided 9-inch cake pan. The recipe said to put it on a baking sheet for possible spills. I’m glad that I did because that baby bubbled over. I believe that a tall 10-inch pan would have worked well, and I would still sit it on a baking sheet.Upside-Down Peach Cake with Hot Rum Sauce

Don’t have time to make it now? Pin it for later!

Slice of Upside-Down Peach Cake being drizzled with a Hot Rum Sauce on a white plate over a multi-colored napkin. A second slice sits in the background.
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5 from 2 votes

Upside-Down Peach Cake with Hot Rum Sauce

Upside-Down Peach Cake with Hot Rum Sauce is one of the most amazing cakes I've ever eaten. There's nothing like the combination of brown sugar, peaches, and warm rum.
Prep Time 25 mins
Cook Time 40 mins
Total Time 1 hr 5 mins
Servings 12 slices
Author Hostess At Heart

Ingredients

Cake Topping

  • 3 peaches skins and pits removed* and sliced in 1/2-inch slices
  • 8 tbsp salted butter
  • 1/4 tsp salt
  • 1 cup dark brown sugar
  • 1 tbsp dark rum

Cake

  • 1 cup cake flour
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1-1/4 tsp baking soda
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 1 cup buttermilk
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 tbsp dark rum
  • 8 tbsp salted butter melted

Hot Rum Sauce

  • 2 cups heavy cream
  • 1-1/2 cup sugar
  • 1 tbsp vanilla extract
  • 1 tsp salt
  • 3 tbsp dark rum

Instructions

Cake Topping

  • Preheat oven to 375°F. Spray the inside of a tall-sided 9 or 10-inch round cake pan.
  • In a medium-sized saucepan combine butter, salt, brown sugar and dark rum. Cook over medium heat until mixture bubbles. Remove from heat and cool for no more than two minutes. Pour mixture into cake pan.
  • Arrange the peach slices in the bottom of the cake pan.

Cake

  • In a large mixing bowl whisk together cake flour, all-purpose flour, sugar, baking soda, baking powder, 3/4 teaspoon salt. Add buttermilk, eggs, vanilla, dark rum and melted butter. Whisk together until batter forms. Don't over mix or crumb will be dense. Pour batter over peach caramel layer and bake 40-45 minutes or until a toothpick inserted comes out clean. Cool pan exactly 4 minutes. Run the blunt edge of a knife around the sides of the pan to loosen the cake.
  • Invert the hot cake onto a serving platter and let cake at least 20 minutes before serving it with Rum Sauce.

Hot Rum Sauce

  • In a medium-size saucepan over medium heat, bring cream, sugar, vanilla, salt and rum to a boil whisking occasionally to combine. Once boiling, turn off the heat. Serve warm or at room temperature.

Notes

Peach skins can be easily removed by placing them in boiling water for 30 seconds and then immersing them in an ice bath for 10 seconds.
If peaches want to slide off the edge of the cake when it's removed from the pan, keep them in place with toothpicks while cake cools. Remove prior to serving.
Recipe adapted from Chef Alex Hitz featured in InspiredLivingOmaha.com August 2016

Nutrition

Calories: 574kcal | Carbohydrates: 64g | Protein: 5g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 124mg | Sodium: 601mg | Potassium: 226mg | Fiber: 1g | Sugar: 47g | Vitamin A: 1250IU | Vitamin C: 2.7mg | Calcium: 96mg | Iron: 1mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That's awesome!Mention @hostessatheart or tag #hostessatheart!

As amazing as this cake is, here are a few more that we love!

Spice Cake with Peanut Butter Frosting

Spice Cake with Peanut Butter Frosting

Black Russian Cake Recipe

Black Russian cake

Raspberry Chocolate Pound Cake

Raspberry Chocolate Pound Cake

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Slice of Upside-Down Peach Cake being drizzled with a Hot Rum Sauce on a white plate over a multi-colored napkin. A second slice sits in the background. The title \"Upside Down Peach Cake with Hot Rum Sauce appears across the bottom.

Comments

  1. Michaela Kenkel says

    I was nervous to try this as I haven’t had great luck with upside down cakes coming free from the pan in the past. This cake was PERFECTION! Thank you for the great recipe and all of the helpful tips! Warm with a scoop of vanilla ice cream … it’s the BEST!

    Reply

  3. Petra says

    I love a good upside down cake and this sounds absolutely amazing! The peach and the rum in a cake, delicious!

    Reply

  4. Karen (Back Road Journal) says

    I always connect summer and peaches. This sounds like a wonderful dessert to serve friends.

    Reply

  5. Jeff the Chef says

    That’s one goodlooking cake! Peaches in a pastry or cake are always so comfort-foody. I have to say, I’ve never had them paired with rum, but I’m eager to.

    Reply

    • Julie Menghini says

      Thank you Jeff! John said he’d probably eat his arm if it had that rum sauce on it LOL!

      Reply

  6. Michele says

    Im sure that amazing cake is delicious, but Im still swooning after reading the words hot rum sauce! Seriously, its killing me how much I want to make that right this very minute! Cant wait to give it a whirl!

    Reply

  7. Meghan | Fox and Briar says

    This is such a great way to use peaches! I agree with John, I think this is even better than using pineapple!

    Reply

    • Julie Menghini says

      Thank you Meghan! The peaches were just as tender as the crumb of the cake so think it went together texture wise great.

      Reply

  8. Dini @ The Flavor Bender says

    Pineapple upside down pudding was my very first “specialty” bake when I first started to bake. I still LOVE eating it all the time… but I want to try the peach version! It sounds amazing especially with the hot rum sauce! Beautiful cake Julie!

    Reply

    • Julie Menghini says

      Thank you Dini! I will definitely make it again. I’ll miss those beautiful peaches until next year though.

      Reply

  9. Michelle @ Giraffes Can Bake says

    Wow this cake is sooooo drool worthy! I love upside down cake, I love peaches and I love rum – this is just a recipe for success!!! That rum sauce sounds to die for!!!

    Reply

  10. jane @ littlesugarsnaps says

    Oh gawd. I dare not show this to my hubby. He’ll want it every Sunday for eternity. The sauce sounds heavenly.

    Reply

    • Julie Menghini says

      Ha! Thanks Jane. John likes putting in his orders too and usually complains that I’m going to make him fat as he’s polishing off the goodies.

      Reply

  11. Tamara says

    I love Colorado (peaches, wine, microbreweries, scenery, outdoor activities) and I’m sad we’re so far away now! Were you on the west side of the Rockies? We’ve camped in Grand Junction area, Ridgway Lake State Park, Silverton, Pagosa Springs… The peaches are amazing!

    This recipe looks like an amazing way to use those beautiful fresh peaches, and I love the addition of a hot rum sauce. Simply divine!

    Reply

    • Julie Menghini says

      We were in Frisco Tamara and actually rode out bikes to Breckenridge one day and rode them back to Frisco from Vail another day. It was just beautiful and we were there right at the perfect time for the peaches. We love their microbreweries too! We have very few of them here in Nebraska but I’ve heard they are changing a law on alcohol content so we can attract a few. Woo hoo. John put that rum sauce on everything you could imagine. He just loved it. Thanks for stopping by dear girl!

      Reply

      • Tamara says

        Nebraska must be one of the last to make that change! We always look for local microbreweries and wineries on our adventures 🙂

        Reply

        • Julie Menghini says

          We have a few Tamara but it’s hard for them because they have to keep the alcohol content lower than what is in a lot of microbrews. Baby steps right?

          Reply

  12. Lynn | The Road to Honey says

    Ha! Ha! Story of my life. . .I buy fruit thinking I have some time before I need to use it. . .but within a day or two it seems like it is about to pass it’s prime.

    As for this cake. . . what a beauty!! I just adore the hot rum sauce and bet it tastes wonderful with all that brown sugar goodness. P.S. I completely agree with John. . .so much better with the peaches.

    Reply

    • Julie Menghini says

      Thank you Lynn! John is asking just for the sauce now. I need an intervention for him. Thanks for stopping by and have a marvelous day!

      Reply

    • Julie Menghini says

      Thank you Su! It is long gone and that’s probably a good thing. My waistline can’t take anymore of these treats!

      Reply

  15. Lily says

    I can’t believe I missed this last week. I love upside down cakes. There is just something about delicious fruit baked in a rich brown sugar butter sauce – yum!

    Reply

    • Julie Menghini says

      Thank you, Lily! It’s getting colder here and that just puts me in a baking frenzy. I guess I’m preparing to hibernate with the bears?

      Reply

  16. Jennifer A Stewart says

    That sauce should come with its own warning label telling you you might put it on everything you eat!! Love the cake!

    Reply

  17. Christie Campbell says

    I’d pick peaches over pineapple any day of the week! Especially in a cake that looks this delicious!

    Reply

  21. Antonia says

    Oh wow Julie, your cake looks amazing, and that rum sauce looks good enough to eat on its own. I love the use of peaches. Thank you for bringing your beautiful cake to Fiesta Friday!

    Reply

  22. Sonal says

    The way you described the cake in the opening paragraph, left me in drool pool!!
    Must have been a heavenly cake for sure Julie! Pinning and humming it!

    Reply

  24. judigraber says

    I’ve always enjoyed a pineapple upside down cake and I am sure using peaches instead would be just as delicious. The sauce would definitely be an improvement – not so sure about drinking the sauce but I know I would enjoy it on top of this cake!

    Reply

    • Julie Menghini says

      Debbie, I think apples would be amazing! John finally finished off that rum sauce. He was putting it on everything!

      Reply

  29. Dan from Platter Talk says

    This dessert has truly taken my breath away; I’m not sure if it’s the peaches, the rum, or the combination of everything that you mixed together for this showstopper; fantastic job!!!

    Reply

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