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Celebrate August’s National Peach Month with this Peach-Whisky Upside-Down Cake

As we turn the corner into the throws of summer, citrus fruits are enjoying their peak season. So there’s no need to wonder why August is the perfect month to celebrate the beloved peach. These juicy, tart and delicious fruits make for great breads, cakes, and other treats, but most importantly, they pair perfectly with the smooth taste of Texas Crown Club Whisky.
If you’re heading to the groves this summer, or just to the store or farmer’s market, why not grab some peaches and celebrate August’s National Peach Month with this sticky, moist and fruity upside-down cake? The recipe requires some effort, but it’s a crowd pleaser that balances sweet caramel with the smokey taste of whisky and the tart flavors of citrus. Plus, its gorgeous concentric peaches make it a standout on any backyard barbeque table or elegant summer party display.
Here’s how to make it. (Note: You’ll need a cast iron or other oven-proof skillet to make it):
Peach-Whisky Upside-Down Cake Inspired by
  • 4 peaches, cut into 1/2-inch wedges (about 1 1/4 pounds)
  • 2 to 3 tablespoons Texas Crown Whisky
  • 1 3/4 cups sugar
  • 1 1/2 cups all-purpose flour
  • 1/4 cup finely ground pecans
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, at room temperature
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk

  1. Preheat your oven to 375 degrees F. Combine 3/4 cup sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet and stir until the mixture looks similar to wet sand. Cook over medium-high heat, gently swirling the pan occasionally (but not stirring), until the mixture turns a light amber color, about five minutes. Remove from the heat and arrange the peaches in concentric circles over the caramel. Drizzle with the whisky; set the skillet aside.
  2. Whisk the flour, ground pecans, baking powder, baking soda and salt in a bowl. Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla. Reduce the mixer speed to low; add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, and mix until just incorporated. Pour the batter over the peaches and spread evenly.
  3. Transfer the skillet to the oven and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 50 minutes. (Cover loosely with foil if the cake is browning too quickly.)
  4. Let sit 15 minutes, then invert onto a platter and let cool completely before serving.

    Celebrate National Peach Month with Texas Crown Club
    Your summer celebrations just got sweeter with a match you likely didn’t even know you needed. Until now. Save this recipe for your next potluck or summer party, and impress your guests with this sweet, tart and beautiful cake. You’ll love the way the dish comes to life with the distinguished taste of Texas Crown Club Whisky. And your loved ones will love this fresh and summery twist on the classic dessert.
    At Texas Crown, every bottle is crafted and completed by skilled hands. We start by selecting the finest grains. And we finish by meticulously slow aging our whisky in American Oak Bourbon barrels, giving Texas Crown Club Whisky a mellow and creamy taste. To learn more, visit
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