This Bourbon Peach Upside-Down Cake is pure summer indulgence. With a golden layer of juicy peach slices nestled in bourbon caramel and topped with a soft, buttery cake, each bite delivers richness and warmth. It’s a showstopper dessert made for summer gatherings, celebrations, or any time you want something special (and surprisingly easy) on the table.
Why You’ll Love This Cake
No frosting needed – the caramelized peaches are the decoration.
Perfect texture – moist and fluffy cake with soft, syrupy fruit.
Easy to impress – beautiful presentation right out of the pan.
Hints of bourbon – deep, rich flavor without overpowering.
Seasonal favorite – ideal for ripe summer peaches.
Key Ingredients
Peaches: Use 4–5 ripe peaches, thinly sliced with skin on. They hold their shape while baking and bring beautiful color and flavor.
Butter & Sugar: Butter gives the cake richness. Sugar sweetens the batter and makes the caramel base.
Bourbon: Adds a sophisticated, subtle warmth to the caramel and batter.
Almond Flour: Paired with all-purpose flour for added moisture and a delicate nutty flavor.
Cinnamon & Vanilla: Boosts the cozy, caramel notes that pair perfectly with peaches.
How to Make Bourbon Peach Upside-Down Cake
Preheat the oven to 350°F. Line a 9-inch round cake pan with parchment paper and butter the paper thoroughly (don’t use a springform pan—the caramel will leak!).
Arrange the peach slices in circles over the parchment, starting at the center and spiraling outward. Sprinkle ¼ teaspoon cinnamon on top.
To make the caramel, heat ¼ cup water and ½ cup sugar in a saucepan over medium-high heat. Do not stir—just swirl gently if needed. Once the sugar turns amber (about 10–15 minutes), remove from heat, stir in 1 tablespoon bourbon, and pour evenly over the peaches.
In a large bowl, beat 1 stick of butter with ¾ cup sugar until light and fluffy. Add 3 eggs one at a time, beating well after each. Stir in 2 tablespoons bourbon and ½ teaspoon vanilla.
In a separate bowl, whisk 1 cup all-purpose flour, ¼ cup almond flour, 1 teaspoon baking powder, and the remaining ¼ teaspoon cinnamon. Gradually add to the wet mixture and mix just until combined.
Pour the batter over the peaches and gently spread to an even layer.
Bake for 30–35 minutes or until a toothpick comes out clean (you may hit melted peach or caramel—just avoid raw batter).
Let cool for at least 15–30 minutes before inverting onto a serving plate. Peel off parchment slowly and admire your stunning cake!
Pro Tips for Success
Always use parchment to protect the fruit topping from sticking.
Do not stir the caramel once it begins boiling—just swirl if needed.
Let the cake cool before flipping to keep the peach layer intact.
Use a toothpick test to ensure the cake is fully baked before removing.
How to Serve
Serve warm or at room temperature. It pairs beautifully with whipped cream, vanilla ice cream, or a drizzle of extra bourbon caramel sauce. Perfect as a dessert, brunch centerpiece, or a sweet surprise at backyard gatherings.
Storage
Store any leftovers covered at room temperature for 1 day or in the fridge for up to 4 days. Bring to room temperature or warm slightly before serving to revive the texture.
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Bourbon Peach Upside-Down Cake
- Total Time: 55 minutes
- Yield: 8 servings 1x
Description
This Bourbon Peach Upside-Down Cake is a golden, bourbon-infused dessert layered with ripe summer peaches and rich caramel. Soft, buttery, and stunning straight from the pan.
Ingredients
- 4–5 ripe peaches, thinly sliced (skin on)
- ¼ teaspoon + ¼ teaspoon ground cinnamon
- ¼ cup water
- ½ cup sugar (for caramel)
- 1 tablespoon bourbon (for caramel)
- 1 stick (½ cup) unsalted butter, softened
- ¾ cup sugar (for cake batter)
- 3 eggs
- 2 tablespoons bourbon (for batter)
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ cup almond flour
- 1 teaspoon baking powder
- Butter and parchment paper (for pan)
Instructions
- Preheat oven to 350°F. Line a 9-inch round cake pan with parchment and butter it thoroughly (do not use springform).
- Arrange peach slices in concentric circles on the parchment. Sprinkle ¼ teaspoon cinnamon on top.
- In a saucepan, heat ¼ cup water and ½ cup sugar over medium-high heat without stirring. Swirl gently until sugar turns amber, about 10–15 minutes.
- Remove from heat and stir in 1 tablespoon bourbon. Pour caramel evenly over peaches.
- In a bowl, beat butter and ¾ cup sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in 2 tablespoons bourbon and ½ teaspoon vanilla.
- In a separate bowl, whisk together all-purpose flour, almond flour, baking powder, and remaining ¼ teaspoon cinnamon.
- Gradually combine dry ingredients with wet mixture, mixing until just combined.
- Pour batter over peach layer and smooth the top.
- Bake 30–35 minutes or until a toothpick inserted comes out clean (avoid melted caramel spots).
- Cool 15–30 minutes. Invert onto a plate and slowly peel off parchment.
Notes
For best results, use ripe peaches and let the cake cool before flipping. Serve with vanilla ice cream or whipped cream. Avoid stirring caramel—just swirl gently.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 90mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: bourbon peach cake, upside-down cake, summer dessert, peach recipe