I’m excited to share my Bourbon Peach Upside Down Cake, with fresh peach slices artfully arranged in caramel infused with bourbon and a dusting of cinnamon for a gorgeously decorated dessert.

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I confess I almost never get this dramatic with fruit but this Bourbon Peach Upside Down Cake makes me do it. Fresh peaches, sliced thin and layered so the top becomes a sunburst, get a little boozy wink from bourbon that turns the whole thing slightly dangerous in a good way.

I take my time arranging the slices, cause the flip at the end has to be worth the nervous wait, but honestly half the charm is the little imperfections that happen when you rush. If you want something that looks fancy but wont stress you out try this.

Ingredients

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Peaches are juicy, full of fiber and vitamin C, add natural sweetness and tartness.
Butter brings richness, fat for tender crumb, carries browned caramel flavor.
Brown sugar gives molasses caramel notes and sweetness, fuels that sticky glaze.
Bourbon adds warmth, oak and vanilla notes, most alcohol bakes away.
Flour supplies structure and carbs, makes the cake hold its shape.
Eggs provide protein and lift, help bind batter and brown the top.
Sour cream adds tang, moisture and slight fat, keeps crumb tender.
Cinnamon gives warm spice, complements peaches, not sweet but aromatic.

Ingredient Quantities

3 to 4 ripe peaches (about 1 1/2 lb / 700 g), peeled and sliced

1/4 cup (56 g) unsalted butter

1/2 cup (100 g) packed light brown sugar

2 tablespoons bourbon

1/2 teaspoon ground cinnamon

pinch kosher salt

1 1/2 cups (190 g) all purpose flour

2 teaspoons baking powder

1/4 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1/2 cup (113 g) unsalted butter, softened

3/4 cup (150 g) granulated sugar

2 large eggs, room temp

1 teaspoon vanilla extract

1/4 cup (60 ml) bourbon

1/2 cup (120 g) sour cream or plain Greek yogurt

2 tablespoons milk (if needed for batter consistency)

1 teaspoon lemon juice or 1 teaspoon lemon zest

butter or oil for pan, plus extra for greasing

How to Make this

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1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or oil and set aside. In a small saucepan melt 1/4 cup (56 g) unsalted butter over medium heat, stir in 1/2 cup (100 g) packed light brown sugar, 2 tablespoons bourbon, 1/2 teaspoon ground cinnamon and a pinch of kosher salt. Cook until smooth and bubbling, about 2 to 3 minutes, then remove from heat.

2. Peel and slice 3 to 4 ripe peaches (about 1 1/2 lb / 700 g). Toss the slices with 1 teaspoon lemon juice or 1 teaspoon lemon zest to keep them from browning. If peeling is a pain, blanch peaches 15–30 seconds in boiling water, plunge in ice water and the skins will slip right off.

3. Pour the hot caramel into the prepared pan and spread it evenly. Take your time and arrange the peach slices on top of the caramel in a single decorative layer, overlapping slightly so it looks pretty when inverted. Save any loose peach bits and tuck them in.

4. In a medium bowl whisk together 1 1/2 cups (190 g) all purpose flour, 2 teaspoons baking powder, 1/4 teaspoon kosher salt and 1/2 teaspoon ground cinnamon. Set dry mix aside.

5. In a large bowl or stand mixer beat 1/2 cup (113 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar until light and fluffy, about 2 to 3 minutes. Add 2 large eggs one at a time, mixing after each, then stir in 1 teaspoon vanilla extract.

6. Mix in 1/4 cup (60 ml) bourbon and 1/2 cup (120 g) sour cream or plain Greek yogurt until combined.

7. Add the dry ingredients to the wet in two additions, mixing gently until just combined. If the batter seems too stiff to spread, stir in up to 2 tablespoons milk until it reaches a dropping consistency. Don’t overmix or the cake will get tough.

8. Spoon the batter over the arranged peaches and smooth gently so the fruit stays in place. Tap the pan lightly on the counter to settle the batter and remove air pockets.

9. Bake at 350°F (175°C) for 35 to 45 minutes, until the top is golden and a toothpick in the center comes out with a few moist crumbs. If the edges brown too fast, tent loosely with foil for the last 10 minutes.

10. Let the cake cool in the pan on a wire rack for 10 to 15 minutes. Run a knife around the edge, place a serving plate over the pan, and carefully invert. If it sticks, warm the pan slightly on the stove or flip again onto a second plate and separate. Let cool another 20 minutes before slicing so the caramel firms up a bit. Serve warm or room temperature with whipped cream or vanilla ice cream. Store covered at room temp for a day or refrigerate up to 3 days.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. Small saucepan (for the caramel)
3. 9-inch round cake pan, greased
4. Large mixing bowl and a medium mixing bowl
5. Electric hand mixer or stand mixer, or a whisk if you gotta
6. Measuring cups and spoons
7. Rubber spatula and a wooden spoon
8. Cutting board, sharp knife, wire cooling rack and a plate for inverting

FAQ

Q: What size pan should I use and how long do I bake it? A: Use a 9 inch round cake pan with 2 inch sides if you got one. Bake at 350°F (175°C) for about 35 to 45 minutes, until the top (really the cake side) is golden and a toothpick comes out with a few moist crumbs. Let it rest 10 minutes before inverting so the caramel sets up.

Q: Can I use frozen or canned peaches instead of fresh? A: Yes, but be careful. Thaw frozen peaches and drain them well, pat dry with paper towels. For canned, drain and pat dry too, and cut thicker slices. Both can be watery so reduce any extra sugar and maybe toss slices with a teaspoon of flour to help absorb juices.

Q: I dont want alcohol, can I skip the bourbon? A: Totally. Substitute the bourbon with 1 teaspoon vanilla extract plus 1 to 2 tablespoons peach nectar or apple juice, or use a non alcoholic bourbon extract. The bourbon mostly adds depth so vanilla + juice keeps the flavor without booze.

Q: How do I stop the cake from getting soggy? A: Use firm ripe peaches not mushy overripe ones, slice them evenly, and dont pile on too many slices. Make sure the caramel is thick and cooled slightly before arranging fruit. Bake until the center is set and let the cake cool a bit before flipping, that helps the topping stay put.

Q: Can I make this ahead and how do I store leftovers? A: You can assemble and refrigerate the pan overnight, let it come to room temp before baking. Leftovers keep covered at room temp for 1 to 2 days or in the fridge up to 4 days. Reheat slices in a 300°F oven for 8 to 10 minutes to revive the caramel shine.

Q: Any quick hacks to boost flavor? A: Brown the butter for the batter for a nutty note, sprinkle the peaches with a little lemon zest to brighten them, or sear peach slices in a hot skillet for 1 minute per side to intensify caramelization before arranging in the pan. Dont add too much or youll make extra juice.

Bourbon Peach Upside Down Cake Recipe Substitutions and Variations

Peaches: swap for nectarines, same amount and prep, or use about 20 oz (560 g) frozen sliced peaches, thawed, drained and patted dry — they hold up well if fresh ones arent perfect.
Bourbon: use equal parts dark rum or brandy for a similar warmth, or for no booze use 1/4 cup apple cider or apple juice plus 1 tsp vanilla (or strong black tea plus vanilla) to keep depth.
Sour cream / Greek yogurt: use 1/2 cup buttermilk or 1/2 cup crème fraîche; if you only have milk, stir 1 tsp lemon juice into 1/2 cup milk and let sit 5 minutes to sour it.
Unsalted butter (softened/melted): for the batter swap 1:1 with neutral oil like canola (cake may be a touch denser), or use equal amount vegan butter; for the caramel topping coconut oil melts well and gives a nice flavor.

Pro Tips

1) Pick peaches that are ripe but not falling apart, they give great flavor but if they are too soft the cake gets mushy. If you buy super ripe ones peel them by blanching like you probably know, then pat the slices dry with paper towels so the caramel does not get diluted by extra juice.

2) Watch the caramel closely, sugar burns fast. Cook it low to medium and swirl the pan instead of stirring, that helps it stay smooth. Add the bourbon off the heat so it doesnt flame up, and if you want a stronger bourbon flavor, warm 1 tablespoon of bourbon separately to reduce it a bit then stir that in.

3) Measure your flour by spooning it into the cup and leveling with a knife, dont scoop with the cup, that makes the cake dense. Also make sure eggs and butter are at room temp so the batter mixes together easier, and when you add the dry mix fold just until combined or the cake will get tough.

4) For easy unmolding let the pan cool 10 to 15 minutes but not too long or the caramel will set rock hard. Run a thin knife or offset spatula around the edge, place your plate on top and flip, if it sticks warm the bottom of the pan on the stove for 10 to 20 seconds then try again. If you plan to serve warm, warm the inverted cake briefly before slicing so the caramel loosens up and pours nicely.

Bourbon Peach Upside Down Cake Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I’m excited to share my Bourbon Peach Upside Down Cake, with fresh peach slices artfully arranged in caramel infused with bourbon and a dusting of cinnamon for a gorgeously decorated dessert.

Servings

servings

Calories

493

kcal

Equipment: 1. Oven (preheat to 350°F / 175°C)
2. Small saucepan (for the caramel)
3. 9-inch round cake pan, greased
4. Large mixing bowl and a medium mixing bowl
5. Electric hand mixer or stand mixer, or a whisk if you gotta
6. Measuring cups and spoons
7. Rubber spatula and a wooden spoon
8. Cutting board, sharp knife, wire cooling rack and a plate for inverting

Ingredients

3 to 4 ripe peaches (about 1 1/2 lb / 700 g), peeled and sliced
1/4 cup (56 g) unsalted butter
1/2 cup (100 g) packed light brown sugar
2 tablespoons bourbon
1/2 teaspoon ground cinnamon
pinch kosher salt
1 1/2 cups (190 g) all purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 cup (113 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
2 large eggs, room temp
1 teaspoon vanilla extract
1/4 cup (60 ml) bourbon
1/2 cup (120 g) sour cream or plain Greek yogurt
2 tablespoons milk (if needed for batter consistency)
1 teaspoon lemon juice or 1 teaspoon lemon zest
butter or oil for pan, plus extra for greasing

Directions

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or oil and set aside. In a small saucepan melt 1/4 cup (56 g) unsalted butter over medium heat, stir in 1/2 cup (100 g) packed light brown sugar, 2 tablespoons bourbon, 1/2 teaspoon ground cinnamon and a pinch of kosher salt. Cook until smooth and bubbling, about 2 to 3 minutes, then remove from heat.
Peel and slice 3 to 4 ripe peaches (about 1 1/2 lb / 700 g). Toss the slices with 1 teaspoon lemon juice or 1 teaspoon lemon zest to keep them from browning. If peeling is a pain, blanch peaches 15–30 seconds in boiling water, plunge in ice water and the skins will slip right off.
Pour the hot caramel into the prepared pan and spread it evenly. Take your time and arrange the peach slices on top of the caramel in a single decorative layer, overlapping slightly so it looks pretty when inverted. Save any loose peach bits and tuck them in.
In a medium bowl whisk together 1 1/2 cups (190 g) all purpose flour, 2 teaspoons baking powder, 1/4 teaspoon kosher salt and 1/2 teaspoon ground cinnamon. Set dry mix aside.
In a large bowl or stand mixer beat 1/2 cup (113 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar until light and fluffy, about 2 to 3 minutes. Add 2 large eggs one at a time, mixing after each, then stir in 1 teaspoon vanilla extract.
Mix in 1/4 cup (60 ml) bourbon and 1/2 cup (120 g) sour cream or plain Greek yogurt until combined.
Add the dry ingredients to the wet in two additions, mixing gently until just combined. If the batter seems too stiff to spread, stir in up to 2 tablespoons milk until it reaches a dropping consistency. Don’t overmix or the cake will get tough.
Spoon the batter over the arranged peaches and smooth gently so the fruit stays in place. Tap the pan lightly on the counter to settle the batter and remove air pockets.
Bake at 350°F (175°C) for 35 to 45 minutes, until the top is golden and a toothpick in the center comes out with a few moist crumbs. If the edges brown too fast, tent loosely with foil for the last 10 minutes.
Let the cake cool in the pan on a wire rack for 10 to 15 minutes. Run a knife around the edge, place a serving plate over the pan, and carefully invert. If it sticks, warm the pan slightly on the stove or flip again onto a second plate and separate. Let cool another 20 minutes before slicing so the caramel firms up a bit. Serve warm or room temperature with whipped cream or vanilla ice cream. Store covered at room temp for a day or refrigerate up to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.