Introduction

This Bourbon Peach Upside-Down Cake is a delightful twist on a classic dessert. Juicy peaches caramelized with bourbon create a rich topping, while the almond-infused cake beneath is moist and flavorful. It’s perfect for a special occasion or a cozy weekend treat.

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 (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). Line a 9-inch cake pan (avoid using a springform pan) with parchment paper and butter the paper thoroughly.
Step 2: Arrange the peach wedges over the parchment, starting from the center and working outward. Sprinkle 1/4 teaspoon of cinnamon evenly over the peaches.
Step 3: 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 without stirring until the mixture turns a light brown color, about 10-15 minutes. Remove from heat promptly and stir in 1 tablespoon bourbon. Pour this caramel evenly over the arranged peaches.
Step 4: In a mixing bowl, beat the butter and 3/4 cup sugar together until light and fluffy, approximately 3 minutes. Beat in the eggs one at a time, followed by the vanilla extract and 2 tablespoons bourbon.
Step 5: In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and remaining 1/4 teaspoon cinnamon. Gradually beat the dry ingredients into the butter mixture until just combined.
Step 6: Pour the cake batter evenly over the peaches and smooth the surface with a spatula.
Step 7: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Allow the cake to cool slightly before inverting it onto a serving plate so the caramelized peaches are on top. Serve warm or at room temperature.

Tips & Variations

Use ripe but firm peaches to ensure they hold their shape during baking.
Substitute bourbon with dark rum for a different flavor profile.
For a nut-free version, replace almond flour with extra all-purpose flour.
Make sure not to stir the caramel while it’s cooking to avoid crystallization.

Storage

Store any leftover cake covered at room temperature for up to 2 days or refrigerated for up to 4 days. Reheat slices gently in the microwave or oven before serving to refresh the caramel topping.

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 canned peaches instead of fresh?

Fresh peaches are best for texture and flavor, but canned peaches can be used in a pinch. Drain them well and pat dry to avoid excess moisture in the cake.

Is it necessary to use both all-purpose and almond flour?

The almond flour adds a subtle nutty flavor and tender crumb, but you can use all-purpose flour exclusively if preferred. Expect a slightly different texture.

Bourbon Peach Upside-Down Cake Recipe

Print Recipe

★★★★★

4.5 from 545 reviews

This Bourbon Peach Upside-Down Cake is a moist and flavorful dessert that combines juicy peaches with a rich caramel bourbon sauce baked into a tender cake. Featuring a perfect balance of sweetness and warmth from cinnamon and bourbon, this cake offers a delightful twist on a classic upside-down cake.

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 Topping

4–5 peaches, cored and cut into wedges with skin on
1/4 tsp cinnamon, divided
1/4 cup water
1/2 cup sugar
1 tbsp bourbon (for caramel)

Cake Batter

1 stick butter (8 tablespoons)
1 1/4 cup sugar, divided (3/4 cup for batter, 1/2 cup for caramel)
3 eggs
1 cup all-purpose flour
1/4 cup almond flour
3 tbsp bourbon, divided (2 tbsp for batter, 1 tbsp for caramel)
1/2 tsp cinnamon, divided (1/4 tsp for peaches, 1/4 tsp for batter)
1/2 tsp vanilla extract
1 tsp baking powder

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9-inch cake pan (avoid springform pans) with parchment paper and butter it to ensure easy removal and a smooth surface.
Arrange Peaches: Arrange the peeled and wedged peaches evenly over the parchment paper in the pan, starting from the center and moving outward. Sprinkle 1/4 tsp cinnamon over the peaches for added flavor.
Make Caramel: Combine 1/4 cup water with 1/2 cup sugar in a saucepan. Heat over medium-high without stirring until the mixture turns a light brown caramel color, which should take about 10-15 minutes. Remove from heat immediately and stir in 1 tablespoon bourbon. Quickly pour the caramel evenly over the peaches in the pan.
Prepare Cake Batter: 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 mix in the vanilla extract and 2 tablespoons bourbon.
Combine Dry Ingredients: In a separate bowl, whisk together the 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, ensuring a smooth and even mixture.
Assemble Cake: Pour the prepared batter evenly over the caramel-coated peaches in the pan. Smooth the surface with a spatula for an even finish.
Bake: Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
Cool and Serve: Allow the cake to cool slightly before carefully inverting it onto a serving plate to reveal the beautiful bourbon-soaked peaches on top. Serve warm or at room temperature.

Notes

Use ripe but firm peaches to maintain shape during baking.
Do not stir the caramel while it cooks to prevent crystallization.
Butter and parchment paper are key to easy cake removal and clean presentation.
Adjust bourbon amount for milder or stronger flavor.
Almond flour adds moisture and a subtle nutty taste; you can substitute with all-purpose flour but texture will differ.

Keywords: Bourbon Peach Cake, Upside-Down Cake, Peach Dessert, Bourbon Dessert, Summer Cake