I couldn’t resist sharing my Bourbon Peach Upside Down Cake, an easy caramelized cake made with fresh peaches, bourbon, and cinnamon, topped with a gorgeously arranged ring of peach slices that makes it impossible to look away.

Jump to Recipe

I never expected peaches and bourbon to argue so much and then make up into something I actually want to eat again. Sliced ripe peaches get arranged like a sunburst, a little sprinkled cinnamon wakes the fruit, and that splash of bourbon makes the whole thing sing.

My take on Bourbon Peach Upside Down Cake is not delicate, it’s kind of gorgeous and slightly wild, with the top kinda glossy and a few peaches wandering off the perfect pattern. I like the mess, the little burnt edges, the boldness.

Try it when you want a dessert that surprises you.

Ingredients

Print Recipe (No Advertisments)

Peaches, juicy and sweet with fiber and vitamin C, add bright fruity flavor
Butter, makes cake tender and rich, adds fat and silky mouthfeel
Brown sugar, deep molasses sweetness, gives caramel notes and moist texture
Bourbon, boozy warmth and vanilla notes, enhances depth without overpowering
Sour cream, adds tang, keeps crumb moist and adds subtle richness
Eggs, bind ingredients, add protein and structure, give golden color
All purpose flour, provides body and carbs, makes cake hold shape
Cinnamon, warm spice, adds cozy aroma and complements peach sweetness
Lemon juice, optional, brightens flavor and balances sweetness with acidity

Ingredient Quantities

3 to 4 medium ripe peaches (about 4 cups), peeled, pitted and sliced

1/2 cup (1 stick / 113 g) unsalted butter, divided (1/4 cup for caramel, 1/4 cup for batter)

1/2 cup packed dark brown sugar (for caramel)

1 tbsp bourbon for the caramel

pinch of salt (for the caramel)

1 1/4 cups (150 g) all purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp fine salt (for the batter)

1 tsp ground cinnamon

2/3 cup (135 g) granulated sugar

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

2 large eggs room temp

1/4 cup (60 ml) milk room temp

2 tbsp bourbon for the batter

1 tsp vanilla extract

1 tbsp lemon juice optional (helps flavor)

1 tbsp coarse sugar or sanding sugar optional for sprinkling

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F (175°C). Grease a 9 inch round cake pan or 10 inch cast iron skillet and line the bottom with a circle of parchment if you have it, it helps for flipping later.

2. Prep peaches: peel, pit and slice 3 to 4 medium peaches into about 1/4 inch slices (you want them even). Toss with 1 tbsp lemon juice if using so they dont brown.

3. Make the caramel: in a small saucepan melt 1/4 cup (57 g) unsalted butter over medium heat, stir in 1/2 cup packed dark brown sugar and a pinch of salt. Cook, stirring, until sugar dissolves and mixture bubbles, about 2 to 3 minutes. Remove from heat and stir in 1 tbsp bourbon. Pour caramel into the prepared pan and spread evenly.

4. Arrange peaches: take your time laying the peach slices in the caramel, slightly overlapping in a pretty pattern. Press lightly so they sit in the caramel but dont mash them.

5. Make the batter dry mix: whisk together 1 1/4 cups (150 g) all purpose flour, 1 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp fine salt and 1 tsp ground cinnamon.

6. Make the batter wet mix: in another bowl cream 1/4 cup (57 g) unsalted butter with 2/3 cup (135 g) granulated sugar until light, about 2 to 3 minutes. Beat in 2 large room temp eggs one at a time, then stir in 1 tsp vanilla, 2 tbsp bourbon, and 1 tbsp lemon juice if using. Fold in 1/2 cup (120 g) sour cream or plain Greek yogurt and 1/4 cup (60 ml) milk until smooth.

7. Combine batter: add dry mix to wet mix and stir just until combined, dont overmix. Spoon the batter gently over the arranged peaches, spread carefully so you dont displace them. Sprinkle 1 tbsp coarse or sanding sugar on top if you want extra crunch.

8. Bake: place in the oven and bake 40 to 50 minutes, or until cake is golden and a toothpick in the center comes out clean. If top is getting too brown before center is done, tent loosely with foil. Dont worry if some peach juice bubbles around the edges.

9. Cool and invert: let the cake cool in the pan for 10 to 15 minutes (not too long or the caramel will harden and stick), run a knife around the edge, then invert onto a serving plate. If it seems stuck, warm the bottom slightly and try again. Serve warm with whipped cream or vanilla ice cream, its awesome that way.

Equipment Needed

1. Oven (preheat to 350 F / 175 C)
2. 9 inch round cake pan or 10 inch cast iron skillet plus a parchment circle if you have it
3. Small saucepan for melting the caramel
4. Two mixing bowls (one for dry, one for wet)
5. Hand mixer or whisk and a wooden spoon for creaming and mixing dont overwork the batter
6. Measuring cups and spoons
7. Chef knife and cutting board for peeling and slicing peaches
8. Vegetable peeler
9. Rubber spatula for folding and a spoon for spreading the batter
10. Toothpick or cake tester and a cooling rack youll use after baking

FAQ

Q: Can I use frozen or canned peaches instead of fresh? A: Yes, you can, but thaw frozen peaches completely and drain off extra liquid, then pat dry, or canned peaches should be well drained and patted dry too. They tend to be juicier, so toss the slices with a teaspoon of flour or cornstarch to keep the cake from getting soggy.

Q: Will the bourbon bake out, or will the cake be boozy? A: Most of the alcohol cooks off, but the bourbon flavor stays, giving a warm note to both the caramel and batter. If you want no alcohol at all, replace it with extra vanilla and a splash of peach juice or apple cider.

Q: My caramel stuck to the pan and wouldn't release when I flipped it, what went wrong? A: Usually the pan was too cool or the caramel didn't get hot enough, so heat the butter and brown sugar until it bubbles and darkens slightly, then arrange the peaches while it's still warm. After baking let the cake rest 10 to 15 minutes, run a knife around the edge, cover with a plate and flip in one quick motion; if it sticks, warm the bottom of the pan over low heat a minute to loosen it.

Q: The cake turned out soggy near the fruit, how can I avoid that? A: Soggy spots come from too much juice or underbaking, or very thin peach slices. Use thick-ish slices, drain excess juice, toss fruit with a little flour, and bake until a tester comes out clean and the top springs back. Also let the cake cool a bit before flipping so excess juices settle.

Q: Can I swap sour cream for something else? A: Yes, plain Greek yogurt works great and gives the same tang and moisture, regular yogurt is okay but thinner so you might get a slightly different texture. You can also use buttermilk if you reduce the milk a bit, but don't replace with a watery yogurt or it will thin the batter too much.

Q: How should I store and reheat leftovers? A: Cover at room temp for up to two days, or refrigerate up to 4 days. Reheat single slices briefly in the microwave for 15 to 25 seconds, or warm in a 325 F oven for 8 to 12 minutes to bring back some crispness to the caramel.

Bourbon Peach Upside Down Cake Recipe Substitutions and Variations

Peaches: swap with nectarines or pluots 1:1. Frozen sliced peaches are great too — thaw, drain and pat dry so the cake doesn’t get soggy. Canned peaches work in a pinch, just drain well and cut back the sugar a little.
Butter: for the batter you can use neutral oil (vegetable, canola or melted coconut oil) 1:1 by weight. For the caramel topping use ghee or stick margarine in the same amount, but note the flavor will be a bit different.
Sour cream / Greek yogurt: plain Greek yogurt replaces sour cream cup for cup. Buttermilk also works if you reduce the recipe milk slightly to keep the batter thickness.
Bourbon: swap with dark rum or brandy 1:1. For a non alcoholic option use peach nectar or apple juice in the same amount; add a splash of vanilla if you want more depth.

Pro Tips

– Let the caramel cook slow and steady on medium low heat so it melts smooth, stir the whole time so it wont scorch. If it looks grainy or seizes, whisk in a teaspoon of hot water or a splash of cream off heat to smooth it out. Pour it, then wait a minute so it thickens a bit before laying in the peaches otherwise they sink.

– Pick peaches that are ripe but still a little firm and slice them evenly, that makes the cake look nicer and bake more evenly. If your peaches are super juicy toss them with a teaspoon of cornstarch or let them macerate briefly then drain the extra liquid so the cake wont get soggy, you can simmer the drained juice down into a quick glaze.

– Use room temp eggs, butter and dairy so the batter emulsifies easily, and dont overmix once you add the flour. Spoon the batter into the pan starting in the middle and gently spread outwards with an offset spatula, this keeps the peach pattern from getting messed up.

– After baking cool only 10 to 15 minutes, run a knife around the edge and invert onto a plate, if it sticks warm the bottom briefly on the stove or in a warm oven to loosen the caramel. For a glossy, bakery finish brush the top with warmed apricot jam or a little melted butter and serve slightly warm with ice cream.

Bourbon Peach Upside Down Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I couldn't resist sharing my Bourbon Peach Upside Down Cake, an easy caramelized cake made with fresh peaches, bourbon, and cinnamon, topped with a gorgeously arranged ring of peach slices that makes it impossible to look away.

Servings

servings

Calories

377

kcal

Equipment: 1. Oven (preheat to 350 F / 175 C)
2. 9 inch round cake pan or 10 inch cast iron skillet plus a parchment circle if you have it
3. Small saucepan for melting the caramel
4. Two mixing bowls (one for dry, one for wet)
5. Hand mixer or whisk and a wooden spoon for creaming and mixing dont overwork the batter
6. Measuring cups and spoons
7. Chef knife and cutting board for peeling and slicing peaches
8. Vegetable peeler
9. Rubber spatula for folding and a spoon for spreading the batter
10. Toothpick or cake tester and a cooling rack youll use after baking

Ingredients

3 to 4 medium ripe peaches (about 4 cups), peeled, pitted and sliced
1/2 cup (1 stick / 113 g) unsalted butter, divided (1/4 cup for caramel, 1/4 cup for batter)
1/2 cup packed dark brown sugar (for caramel)
1 tbsp bourbon for the caramel
pinch of salt (for the caramel)
1 1/4 cups (150 g) all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp fine salt (for the batter)
1 tsp ground cinnamon
2/3 cup (135 g) granulated sugar
1/2 cup (120 g) sour cream or plain Greek yogurt room temp
2 large eggs room temp
1/4 cup (60 ml) milk room temp
2 tbsp bourbon for the batter
1 tsp vanilla extract
1 tbsp lemon juice optional (helps flavor)
1 tbsp coarse sugar or sanding sugar optional for sprinkling

Directions

Preheat oven to 350°F (175°C). Grease a 9 inch round cake pan or 10 inch cast iron skillet and line the bottom with a circle of parchment if you have it, it helps for flipping later.
Prep peaches: peel, pit and slice 3 to 4 medium peaches into about 1/4 inch slices (you want them even). Toss with 1 tbsp lemon juice if using so they dont brown.
Make the caramel: in a small saucepan melt 1/4 cup (57 g) unsalted butter over medium heat, stir in 1/2 cup packed dark brown sugar and a pinch of salt. Cook, stirring, until sugar dissolves and mixture bubbles, about 2 to 3 minutes. Remove from heat and stir in 1 tbsp bourbon. Pour caramel into the prepared pan and spread evenly.
Arrange peaches: take your time laying the peach slices in the caramel, slightly overlapping in a pretty pattern. Press lightly so they sit in the caramel but dont mash them.
Make the batter dry mix: whisk together 1 1/4 cups (150 g) all purpose flour, 1 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp fine salt and 1 tsp ground cinnamon.
Make the batter wet mix: in another bowl cream 1/4 cup (57 g) unsalted butter with 2/3 cup (135 g) granulated sugar until light, about 2 to 3 minutes. Beat in 2 large room temp eggs one at a time, then stir in 1 tsp vanilla, 2 tbsp bourbon, and 1 tbsp lemon juice if using. Fold in 1/2 cup (120 g) sour cream or plain Greek yogurt and 1/4 cup (60 ml) milk until smooth.
Combine batter: add dry mix to wet mix and stir just until combined, dont overmix. Spoon the batter gently over the arranged peaches, spread carefully so you dont displace them. Sprinkle 1 tbsp coarse or sanding sugar on top if you want extra crunch.
Bake: place in the oven and bake 40 to 50 minutes, or until cake is golden and a toothpick in the center comes out clean. If top is getting too brown before center is done, tent loosely with foil. Dont worry if some peach juice bubbles around the edges.
Cool and invert: let the cake cool in the pan for 10 to 15 minutes (not too long or the caramel will harden and stick), run a knife around the edge, then invert onto a serving plate. If it seems stuck, warm the bottom slightly and try again. Serve warm with whipped cream or vanilla ice cream, its awesome that way.

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.