recipe, summer, sweet

Peach Grand Marnier Upside Down Bundt

 We’ve all been there: getting a little carried away at the Farmer’s Market and leaving with more than you could possible eat. This happens to me all the time, particularly with fresh fruit. Lately, with peaches!
I had managed to eat almost my entire basket of peaches, except for four small ones that I had put in the fridge. They had developed wrinkles, a sure sign of being overripe. There is only one thing I like to do with overripe fruits: make a dessert. And in this case, an upside-down cake brings these sad and wrinkly fruits back to their flamboyant selves!

This particular cake, which is a classic peach upside down cake but improved, consists of a caramelized crust of butter, brown sugar, and Grand Marnier. The peaches become soft and jammy, and sit in the formed crevices of the white, soft, milky cake.


When I first took a bite of this cake, I said to myself, “Oh, this is good”.
When I later gave a piece to my partner Ben, he said, “Cherie, this is the best thing you’ve made yet!”
Unfortunately no one else got to try. We ate the whole thing. And we don’t regret it one bit.


Peach Grand Marnier Upside-Down Bundt


– 4 ripe peaches, sliced into 8 wedges each (you can remove the peel if you wish, but I didn’t)
– 1/4 cup unsalted butter
– 1/2 cup brown sugar
– 1/4 cup Grand Marnier (I’ve also done this with Triple Sec, which also worked nicely)

– 1/4 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1 large egg
– 1 and 1/2 cups all-purpose flour
– 2 tsp baking powder
– 1/4 tsp salt
– 1 cup milk (I used 2%)


1. For the sauce, melt the butter over medium heat in a sauce pan until bubbling. Add in the brown sugar and Grand Marnier, and reduce the heat to low. Stir constantly until it thickens and reduces by about a third, about 3-5 minutes, then remove immediately from heat. Pour the sauce in the bottom of your bundt pan, and then submerge the peach slices, skin-side down, so they curve with the shape of the pan.
2. Preheat oven to 350F. For the cake, stir together the butter and sugar in a large bowl, and then add the egg and mix well.
3. In a separate bowl, stir together the flour, baking powder, and salt. Fold this dry mixture into the egg mixture until it is relatively mixed together (it will be very dry). Pour in the milk 1/4 cup at a time, until incorporated (avoid over-mixing).
4. Pour the batter over the peaches and sauce, careful not to disrupt your carefully placed fruit. Bake for 35-40 minutes or until a toothpick inserted into the cake comes out clean.
5. Allow the cake to cool for 10 minutes, and then invert it onto a plate. Once it is inverted, you might have to rearrange the peach slices if they slipped at all. Allow to continue to cool before serving (if you can wait that long!)

Enjoy alone with a nice cup of tea, or with a loved one (or both!).