Introduction
Peaches, bourbon, and caramelized cake—could there be a better combination? This Bourbon Peach Upside-Down Cake captures everything we love about summer desserts. Juicy peaches are transformed into a glossy, amber crown sitting atop a warm, soft, bourbon-kissed cake. It’s one of those desserts that looks stunning straight from the pan and tastes even better than it looks. Whether you’re baking for a summer cookout or just want to use up that basket of fresh peaches, this cake brings rustic charm and gourmet flavor together in one show-stopping bite.
🍑 Why This Recipe Works
This cake is more than just pretty—it’s thoughtfully balanced for flavor, texture, and visual appeal.
- Fresh peach slices caramelize in a quick bourbon-butter-sugar glaze while baking.
- The cake underneath is moist and fluffy, using almond flour for tenderness and a hint of spice.
- It flips beautifully for that classic upside-down effect—revealing a golden mosaic of fruit and glaze.
- Bourbon adds richness, depth, and a hint of smoky warmth.
🧾 Ingredients Breakdown
For the Peach-Bourbon Topping:
- 4 to 5 ripe peaches, thinly sliced (leave skins on for visual texture and color)
- ½ cup granulated sugar
- ¼ cup unsalted butter
- 1 tbsp bourbon (or more for a deeper kick)
- 1 tbsp lemon juice (to balance sweetness)
For the Cake Batter:
- ½ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ¼ cup almond flour (adds moisture and a soft crumb)
- 1 ½ tsp baking powder
- ¼ tsp salt
- ¼ tsp ground cinnamon
- ½ cup whole milk
🍰 Step-by-Step Instructions
1. Prepare the Pan
Grease a 9-inch round cake pan generously. Line the bottom with parchment paper for easy release and re-grease over the paper. Avoid using a springform pan—it may leak during baking.
2. Make the Bourbon Caramel
In a small saucepan, melt butter and sugar over medium heat. Let it bubble gently without stirring until the sugar is dissolved and turns a light amber. Remove from heat and stir in the bourbon and lemon juice. Carefully pour the caramel into the prepared pan.
3. Arrange the Peaches
Fan the peach slices in a concentric circle over the caramel. Overlap the slices slightly and work from the center outwards. This step makes the top of your cake visually stunning once flipped.
4. Mix the Cake Batter
Cream together the softened butter and sugar until light and fluffy (about 2–3 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla. In a separate bowl, combine flours, baking powder, cinnamon, and salt. Alternate adding the dry ingredients and milk to the wet, beginning and ending with the dry.
5. Bake the Cake
Carefully spoon the batter over the peaches and caramel, smoothing out the top. Bake at 350°F (175°C) for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Invert
Allow the cake to rest in the pan for 15–20 minutes after baking. Run a knife around the edges, then place a plate over the pan and flip carefully. Let gravity do its work. Remove the pan slowly to reveal your glossy peach crown.
🎉 Serving Suggestions
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- For brunch, pair with strong coffee and drizzle with extra bourbon glaze.
- Add chopped pecans or walnuts over the caramel layer before baking for crunch.
🌿 Variations & Substitutions
| Variation | Substitute |
|---|---|
| Alcohol-Free | Use peach nectar or apple juice instead of bourbon |
| Gluten-Free | Replace all-purpose flour with 1:1 gluten-free blend |
| Dairy-Free | Use vegan butter and almond or oat milk |
| Spiced | Add nutmeg or cardamom for a deeper profile |
| Upside-Down Muffins | Divide peaches and caramel into muffin tins for single servings |
🍽 Storage and Reheating
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Store up to 5 days. Reheat slices in the microwave for 20–30 seconds.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight and warm before serving.
🔪 Expert Tips for Perfect Results
- Don’t overbake: The peaches will dry out if overcooked. Begin checking at the 30-minute mark.
- Use ripe but firm peaches: Too ripe and they’ll fall apart; too firm and they won’t soften.
- Don’t skip the parchment: It’s essential for clean release after flipping.
- Pour caramel evenly: Uneven caramel can create patches where peaches won’t stick.
💬 Frequently Asked Questions (FAQ)
Can I use canned peaches?
Yes, but drain thoroughly and pat dry. Fresh peaches offer better flavor and texture.
What kind of bourbon works best?
Choose a mid-range bourbon with caramel, vanilla, and oak notes. Avoid anything overly smoky or spiced.
Can I make this ahead?
Absolutely. Bake the night before, cool completely, and invert. Store covered at room temp.
Can I use a bundt pan?
Upside-down cakes release best from flat pans. Bundt pans tend to trap fruit and caramel.
📖 History of Upside-Down Cakes
Upside-down cakes originated with cast-iron cooking and were first popularized with pineapples in the 1920s. This rustic method of layering fruit on the bottom and cake batter on top has since expanded to include seasonal fruits like apples, cherries, and now—bourbon-glazed peaches. The method remains a nostalgic nod to Southern kitchens and home-baked hospitality.
📌 Internal Links Suggestions
📊 Nutrition (Approximate per Slice)
- Calories: 310
- Fat: 14g
- Carbohydrates: 42g
- Sugar: 28g
- Protein: 4g
📝 Printable Recipe Card
Bourbon Peach Upside-Down Cake
Prep time: 25 minutes
Cook time: 35 minutes
Total time: ~1 hour
Yields: 8 servings
🌟 Final Thoughts
This Bourbon Peach Upside-Down Cake delivers a dessert experience that feels both nostalgic and elevated. With juicy peaches caramelized in a rich bourbon glaze and a soft almond-kissed cake beneath, each bite is summer on a plate. Whether you serve it at a garden party or a quiet weekend brunch, this cake is sure to impress—no frosting needed.
Bourbon Peach Upside-Down Cake
A summer dessert featuring caramelized peaches, bourbon glaze, and soft cake—easy, elegant, and irresistibly good.
Ingredients
- 4 to 5 ripe peaches, thinly sliced (leave skins on for visual texture and color)
- ½ cup granulated sugar
- ¼ cup unsalted butter
- 1 tbsp bourbon (or more for a deeper kick)
- 1 tbsp lemon juice (to balance sweetness)
- For the Cake Batter:
- ½ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ¼ cup almond flour (adds moisture and a soft crumb)
- 1 ½ tsp baking powder
- ¼ tsp salt
- ¼ tsp ground cinnamon
- ½ cup whole milk
Instructions
1.Prepare the Pan
Grease a 9-inch round cake pan generously. Line the bottom with parchment paper for easy release and re-grease over the paper. Avoid using a springform pan—it may leak during baking.
2. Make the Bourbon Caramel
In a small saucepan, melt butter and sugar over medium heat. Let it bubble gently without stirring until the sugar is dissolved and turns a light amber. Remove from heat and stir in the bourbon and lemon juice. Carefully pour the caramel into the prepared pan.
3. Arrange the Peaches
Fan the peach slices in a concentric circle over the caramel. Overlap the slices slightly and work from the center outwards. This step makes the top of your cake visually stunning once flipped.
4. Mix the Cake Batter
Cream together the softened butter and sugar until light and fluffy (about 2–3 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla. In a separate bowl, combine flours, baking powder, cinnamon, and salt. Alternate adding the dry ingredients and milk to the wet, beginning and ending with the dry.
5. Bake the Cake
Carefully spoon the batter over the peaches and caramel, smoothing out the top. Bake at 350°F (175°C) for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Invert
Allow the cake to rest in the pan for 15–20 minutes after baking. Run a knife around the edges, then place a plate over the pan and flip carefully. Let gravity do its work. Remove the pan slowly to reveal your glossy peach crown.
Nutrition Information:
Amount Per Serving: Calories: 310Total Fat: 14gCarbohydrates: 42gSugar: 28gProtein: 4g
