Peach-Bourbon Upside-Down Bundt Cake

I thought I was going to like this recipe. Here's what I think since I've made it.
1. It should be better advertised as a pound cake recipe in a bundt pan. It is very heavy, dense, and moist. Because of that I don't think it goes well with peaches, and isn't a great recipe for summer. Maybe change it up with apples and rum, and make it for winter.
2. The bourbon didn't add an interesting flavor for some reason, and I didn't get much flavor from the peaches. To be frank, my peaches were not ripe enough. I would use Trader Joes peaches in a jar unless the fresh peaches were absolutely falling away from the pit.
3. Thanks to another member, I remembered to put a sheet pan underneath my pan. The brown sugar/peaches sauce from the bottom bubbled up and over the edge, early on in the baking. Guess my pan was large enough as none of the batter overflowed.
4. I think I should have put my pan one shelf higher in my oven. The bottom was dry and over browned, although not burned. Rack positioning was possibly why my cake was so dense.
5. I added a splash of bourbon to the glaze which helped a bit. I'd omit the bourbon from the batter altogether and just add it to the glaze.

We did something right. Ir wasn't too sweet, nor too dense and it didn't overflow. It's a bit labor intensive but it's north every minute. Since it was for Easter the peaches were a bit hard but fine for this recipe.. We're a small family so we gave 1/2 to our neighbors and they loved it also.

I made this cake twice. The 1st time it was too dense and a little fat rested on bottom. I also thought it was too sweet. The second time I added 1 tea baking powder. I think the cake is too moist and too sweet, the ingredients mixed well.
I I used trader Joe's jarred peaches and soaked them in peach schnapps they were good.
I will make again leaving out 1/2 C sugar and will reduce the brown sugar/butter mixture for bottom, it seemed too much. I also had cake batter left and made cupcakes with it. They were also too sweet but not overly greasy as the cake. Nice recipe just needs a few revisions.

I have made this recipe three times. The first time I did find the cake quite dense and very sweet. My second attempt I added 1 1/2 tsp baking powder which helped the density. My third make I kept the baking powder and reduced the granulated sugar by 1/2 a cup which worked great for my family.

I would put a baking sheet underneath while baking. It overflowed a bit at the end of cooking process but my family devoured it. So good.

It was too dense,not very sweet,the brown sugar syrup was not interesting for flavor and there was too much batter for the 10" bundt.

This cake is well worth the effort--very moist and flavorful. There was no leavening agent in the recipe so I added a couple of teaspoons of baking powder. There was also about 1/2 cup excess batter and with the baking powder I knew it would overflow my bundt pan. Remove about 1/2 cup of batter if you don't want it to overflow. It is why I give this 4 stars not 5.

It is plenty sweet w/o the glaze but it does dress it up a bit. Your choice. Love the bourbon undertone--just right and delicious with fresh juicy Georgia peaches. A keeper recipe!

I made this cake for an office lunch. When I went back to the table to get a slice for dessert there wasn’t even a crumb left on my cake plate! A huge hit that I have made since. Use fresh SC peaches and a good bourbon.

My husband is not a real sweets lover, but listening to this he said he was ready to try it!
I'm surprised you didn't use bourbon in the glaze.

great recipe!