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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.

Upside-Down Peach Cake with Hot Rum SauceJohn 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!

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. | HostessAtHeart.com
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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: 25% | Vitamin C: 3.3% | Calcium: 9.6% | Iron: 5.4%
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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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. | HostessAtHeart.com

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Comments

  3. Jeff the Chef says

    June 2, 2018 at 4:41 pm

    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

  4. Michele says

    October 16, 2016 at 11:16 pm

    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

  6. Dini @ The Flavor Bender says

    October 14, 2016 at 8:51 am

    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

  9. Tamara says

    October 12, 2016 at 1:32 pm

    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

      October 12, 2016 at 1:49 pm

      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

  10. Lynn | The Road to Honey says

    October 11, 2016 at 7:12 am

    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

  13. Lily says

    October 7, 2016 at 8:10 am

    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

  19. Antonia says

    September 30, 2016 at 5:05 pm

    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

  20. Sonal says

    September 30, 2016 at 2:57 pm

    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

  22. judigraber says

    September 30, 2016 at 12:23 pm

    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

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