Introduction

This Bourbon Peach Upside-Down Cake is a delightful dessert that combines juicy peaches with a rich caramel glaze and a hint of bourbon. The almond flour adds a subtle nutty flavor, making every bite moist and flavorful. Perfect for summer gatherings or cozy nights in.

A round cake with a single thick layer of soft, crumbly golden brown base topped with a neat layer of sliced peaches arranged in a circular pattern, their edges slightly caramelized to a rich amber color. The peach slices are glossy with a light glaze and lightly dusted with powdered sugar, sitting on crumpled light brown parchment paper. In the background, there is a white marbled surface with a knife and some peeled apple slices visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4-5 peaches, cored and cut into wedges (leave the skin on)
1 stick butter (8 tablespoons)
1 1/4 cups sugar
3 eggs
1 cup all-purpose flour
1/4 cup almond flour
3 tablespoons bourbon
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1 teaspoon baking powder

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: Line a 9-inch cake pan with parchment paper and butter the paper thoroughly. Do not use a springform pan.
Step 3: Arrange the peach wedges over the parchment paper, starting from the center and working outward in a circular pattern. Sprinkle 1/4 teaspoon of cinnamon evenly over the peaches.
Step 4: To make the caramel, combine 1/4 cup water with 1/2 cup sugar in a saucepan. Stir to combine, then heat over medium-high heat without stirring until it turns a light brown color, about 10-15 minutes.
Step 5: Remove the caramel from heat and quickly stir in 1 tablespoon of bourbon. Pour this caramel evenly over the arranged peaches in the pan.
Step 6: In a mixing bowl, beat the butter and 3/4 cup sugar together until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Then beat in the vanilla extract and 2 tablespoons bourbon.
Step 7: In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and remaining 1/4 teaspoon cinnamon. Gradually add the dry ingredients to the wet batter, mixing until just combined.
Step 8: Pour the cake batter over the caramelized peaches in the pan, smoothing the surface with a spatula.
Step 9: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Allow the cake to cool for a few minutes before carefully inverting it onto a serving plate to reveal the beautiful peach topping.

Tips & Variations

Use ripe but firm peaches to ensure they hold their shape during baking.
If bourbon is not desired, substitute with vanilla extract or peach schnapps for a different flavor profile.
For extra crunch, sprinkle chopped toasted almonds or pecans over the peaches before pouring the batter.
Line the pan well with parchment and butter to prevent sticking and make flipping the cake easier.

Storage

Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat slices gently in the microwave for about 15-20 seconds or serve at room temperature for best flavor and texture.

How to Serve

The image shows a round fruit tart with four large slices cut from it, placed on crinkled parchment paper over a white marbled surface. The tart has a golden-brown base layer that looks soft and moist. On top, there is a layer of glossy caramelized slices of yellow and reddish-orange peaches arranged in neat overlapping rows, creating a sunburst pattern. The tart is dusted lightly with powdered sugar, which adds a delicate white contrast. A few fresh peach slices and a dusting sieve are placed nearby. The background is softly blurred with neutral tones. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches for this cake?

Fresh peaches are recommended for the best texture, but if using frozen, be sure to thaw and drain them well to avoid excess moisture that could affect the caramel and cake consistency.

Is almond flour necessary in the recipe?

The almond flour adds a subtle nutty flavor and tender crumb, but you can substitute it with an equal amount of all-purpose flour if you prefer or need a gluten-free alternative substitute it with a gluten-free flour blend instead.

Bourbon Peach Upside-Down Cake Recipe

Print Recipe

★★★★★

4.8 from 121 reviews

This Bourbon Peach Upside-Down Cake is a luscious dessert featuring caramelized peach wedges infused with a hint of bourbon and warm cinnamon. Tender almond and all-purpose flours create a moist cake that bakes to golden perfection atop a buttery, caramel-soaked peach layer. Ideal for showcasing fresh summer peaches, this cake offers a delightful blend of fruity sweetness and rich, boozy undertones.

Author: Sophie
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Peach Layer

4–5 peaches, cored and cut into wedges (with skin on)
1/2 tsp cinnamon (divided: 1/4 tsp for peach layering, 1/4 tsp for batter)
1 stick butter (8 tablespoons), plus extra for greasing
1/4 cup water
1/2 cup sugar (for caramel)
1 tablespoon bourbon (for caramel)

Cake Batter

1 1/4 cup sugar (3/4 cup for batter)
3 eggs
1 cup all-purpose flour
1/4 cup almond flour
1 tsp baking powder
1/2 tsp vanilla extract
2 tablespoons bourbon (for batter)

Instructions

Preheat Oven: Set your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature while you prepare the ingredients.
Prepare Cake Pan: Line a 9-inch cake pan (avoid springform pans) with parchment paper and generously butter the paper to prevent sticking.
Arrange Peaches: Neatly place the peach wedges over the parchment paper in the cake pan, starting from the center and working outward, then sprinkle 1/4 tsp cinnamon evenly over the peaches.
Make Caramel: In a saucepan, combine 1/4 cup water with 1/2 cup sugar. Heat over medium-high without stirring until the mixture turns a light brown caramel color, about 10-15 minutes. Remove from heat quickly, stir in 1 tablespoon bourbon, and evenly pour this caramel over the arranged peaches in the pan.
Prepare Cake Batter: Beat the stick of butter with 3/4 cup sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each. Mix in vanilla extract and 2 tablespoons bourbon.
Combine Dry Ingredients: Whisk all-purpose flour, almond flour, baking powder, and the remaining 1/4 tsp cinnamon. Gradually beat these dry ingredients into the wet batter until just combined.
Assemble and Bake: Pour the prepared batter evenly over the caramel-coated peaches in the pan and smooth the surface. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
Cool and Serve: Allow the cake to cool slightly before inverting it onto a serving plate so the caramelized peaches sit on top. Serve warm or at room temperature.

Notes

Use ripe but firm peaches to hold their shape during baking.
Be careful when making caramel to avoid burning; do not stir the sugar and water mixture during heating.
Do not use a springform pan, as the caramel sauce can leak during baking.
Let the cake cool before flipping to prevent the caramel from running.
The bourbon adds a subtle depth of flavor but can be omitted for a non-alcoholic version.

Keywords: Bourbon Peach Upside-Down Cake, peach dessert, caramel cake, bourbon cake, summer dessert, upside-down cake