Tasty Bourbon Peach Upside Down Cake

Here is my favorite bourbon peach upside down cake recipe, with juicy peaches caramelized in brown sugar and butter, and a moist cake infused with just the right amount of bourbon.

This upside down cake has become our go-to summer dessert when peaches are in season. I love how the bourbon adds a warm, grown-up flavor that pairs so well with the sweet peaches. Perfect for dinner parties or just because you deserve cake on a Tuesday!

What Kind of Peaches Should I Use?

For this upside down cake, you’ll want to use peaches that are ripe but still firm enough to hold their shape during baking. Freestone peaches are easier to work with since the pit comes out cleanly, but clingstone varieties will work too if that’s what you have on hand. Yellow peaches tend to hold up better in baking than white peaches, which can get a bit too soft and mushy. If your peaches are rock hard, let them sit on the counter for a day or two until they give slightly when pressed – they should smell sweet and peachy at the stem end when they’re ready to use.

Options for Substitutions

This cake is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Peaches: If peaches aren’t in season, try pears, apples, or even canned peaches (just drain them well first). Plums work great too and give a nice tart contrast to the sweet cake.
• Bourbon: Don’t have bourbon on hand? You can use rum, brandy, or even vanilla extract (just use 1 teaspoon instead of 3 tablespoons). For a non-alcoholic version, try peach juice or just omit it entirely.
• Almond flour: Regular all-purpose flour works fine as a substitute – just use an extra 1/4 cup. You could also try hazelnut flour or finely ground oats for a different flavor.
• Butter: You can swap this with vegetable oil (use about 6 tablespoons) or melted coconut oil, though the flavor will be slightly different.
• All-purpose flour: This is pretty essential for the cake structure, so I’d recommend sticking with it. If you must substitute, try a 1:1 gluten-free flour blend, but the texture might be a bit different.

Watch Out for These Mistakes While Baking

The biggest mistake when making upside-down cake is not properly caramelizing the butter and sugar in the bottom of the pan – you want it to turn a rich amber color, not just melt together, which takes about 5-7 minutes of cooking time.

Another common error is arranging your peach wedges too loosely or overlapping them, so pack them snugly in a single layer to create that beautiful pattern when you flip the cake.

Don’t skip letting the cake cool for exactly 5-10 minutes before flipping – too soon and the topping will slide off, too long and it might stick to the pan.

Finally, when you do flip it, run a knife around the edges first and then flip confidently in one smooth motion onto your serving plate, leaving the pan on top for a minute to let gravity help release any stubborn bits.

What to Serve With Bourbon Peach Upside Down Cake?

This cake is absolutely perfect on its own, but a scoop of vanilla ice cream alongside it makes for an amazing combination – the cold creaminess pairs beautifully with the warm, boozy peaches. You could also serve it with a dollop of freshly whipped cream or even some mascarpone if you want something a little richer. For a fun twist, try drizzling a bit of caramel sauce over each slice, which plays nicely with the bourbon flavors. A cup of coffee or black tea also makes a great companion to this cake, especially if you’re serving it as an afternoon treat.

Storage Instructions

Keep Fresh: This bourbon peach cake stays moist and delicious when covered tightly with plastic wrap or stored in an airtight container at room temperature for up to 3 days. The peaches actually get even more flavorful as the cake sits, so don’t worry if you need to make it a day ahead!

Refrigerate: If you want to keep your cake longer, pop it in the fridge where it’ll stay good for up to a week. Just cover it well so it doesn’t dry out or pick up any funky fridge flavors. Let it come to room temperature before serving for the best taste and texture.

Freeze: You can freeze slices of this cake wrapped individually in plastic wrap and then placed in a freezer bag for up to 3 months. Thaw overnight in the fridge when you’re ready for a sweet treat. The bourbon and peaches hold up really well to freezing!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2500
• Protein: 27-32 g
• Fat: 100-110 g
• Carbohydrates: 320-340 g

Ingredients

For the fruit layer:

• 4 to 5 peaches, cored and sliced into wedges, skins left on
• 1/4 tsp ground cinnamon

For the caramel:

• 1/4 cup water
• 1/2 cup sugar
• 1 tbsp bourbon

For the cake batter:

• 8 tbsp unsalted butter (1 stick)
• 3/4 cup sugar
• 3 large eggs
• 1 cup all-purpose flour
• 1/4 cup almond flour
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• 2 tbsp bourbon
• 1/4 tsp ground cinnamon

Step 1: Prepare the Pan and Peaches

• 4 to 5 peaches, cored and sliced into wedges, skins left on
• Butter (from 8 tbsp unsalted butter; use enough to grease the paper)
• 1/4 tsp ground cinnamon

Preheat your oven to 350°F (175°C).

Line a 9-inch cake pan (avoid using a springform pan) with parchment paper and generously butter the paper.

Arrange the peach wedges over the parchment, starting at the center and spiraling outward.

Sprinkle 1/4 teaspoon of ground cinnamon over the peaches.

Step 2: Make the Bourbon Caramel

• 1/4 cup water
• 1/2 cup sugar
• 1 tbsp bourbon

In a small saucepan, combine 1/4 cup water and 1/2 cup sugar.

Stir to combine.

Heat the mixture over medium-high heat without stirring further until it turns a light brown caramel color, which should take about 10-15 minutes.

Remove from heat, quickly add 1 tablespoon bourbon (the caramel will bubble), then immediately pour the caramel evenly over the arranged peaches.

I always keep a close eye on caramel, as it can change color quickly!

Step 3: Make the Cake Batter

• 8 tbsp unsalted butter (1 stick)
• 3/4 cup sugar
• 3 large eggs
• 1/2 tsp vanilla extract
• 2 tbsp bourbon
• 1 cup all-purpose flour
• 1/4 cup almond flour
• 1 tsp baking powder
• 1/4 tsp ground cinnamon

In a large bowl, beat together 8 tablespoons unsalted butter and 3/4 cup sugar until the mixture is light and fluffy, about 3 minutes.

Add the eggs one at a time, beating well after each addition.

Beat in the vanilla extract and 2 tablespoons bourbon.

In a separate bowl, whisk together 1 cup all-purpose flour, 1/4 cup almond flour, 1 teaspoon baking powder, and the remaining 1/4 teaspoon ground cinnamon.

Gradually beat the dry ingredients into the wet mixture until combined and smooth.

Step 4: Assemble and Bake the Cake

• Cake batter from Step 3
• Peaches arranged and topped with caramel from Steps 1 and 2

Carefully pour the cake batter over the peaches and caramel in the prepared pan.

Use a spatula to gently smooth the surface so that the batter covers the peaches evenly.

Bake in the preheated oven for 30-35 minutes, or until a toothpick or knife inserted into the center comes out clean.

Step 5: Cool and Serve

Once the cake is finished baking, let it cool in the pan for 15-30 minutes.

After cooling, run a knife around the edge of the pan, then carefully invert the cake onto a serving plate, removing the parchment paper to reveal the caramelized peaches on top.

For a finishing touch, I like to serve it slightly warm with a scoop of vanilla ice cream.

Tasty Bourbon Peach Upside Down Cake

Delicious Tasty Bourbon Peach Upside Down Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 18 minutes mins

Cook Time 37 minutes mins

Total Time 55 minutes mins

Servings 4

Calories 2400 kcal

Ingredients

  

For the fruit layer:

• 4 to 5 peaches, cored and sliced into wedges, skins left on
• 1/4 tsp ground cinnamon

For the caramel:

• 1/4 cup water
• 1/2 cup sugar
• 1 tbsp bourbon

For the cake batter:

• 8 tbsp unsalted butter (1 stick)
• 3/4 cup sugar
• 3 large eggs
• 1 cup all-purpose flour
• 1/4 cup almond flour
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• 2 tbsp bourbon
• 1/4 tsp ground cinnamon

Instructions

 

• Preheat your oven to 350°F (175°C). Line a 9-inch cake pan (avoid using a springform pan) with parchment paper and generously butter the paper. Arrange the peach wedges over the parchment, starting at the center and spiraling outward. Sprinkle 1/4 teaspoon of ground cinnamon over the peaches.
• In a small saucepan, combine 1/4 cup water and 1/2 cup sugar. Stir to combine. Heat the mixture over medium-high heat without stirring further until it turns a light brown caramel color, which should take about 10-15 minutes. Remove from heat, quickly add 1 tablespoon bourbon (the caramel will bubble), then immediately pour the caramel evenly over the arranged peaches. I always keep a close eye on caramel, as it can change color quickly!
• In a large bowl, beat together 8 tablespoons unsalted butter and 3/4 cup sugar until the mixture is light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract and 2 tablespoons bourbon. In a separate bowl, whisk together 1 cup all-purpose flour, 1/4 cup almond flour, 1 teaspoon baking powder, and the remaining 1/4 teaspoon ground cinnamon. Gradually beat the dry ingredients into the wet mixture until combined and smooth.
• Carefully pour the cake batter over the peaches and caramel in the prepared pan. Use a spatula to gently smooth the surface so that the batter covers the peaches evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick or knife inserted into the center comes out clean.
• Once the cake is finished baking, let it cool in the pan for 15-30 minutes. After cooling, run a knife around the edge of the pan, then carefully invert the cake onto a serving plate, removing the parchment paper to reveal the caramelized peaches on top. For a finishing touch, I like to serve it slightly warm with a scoop of vanilla ice cream.