Print

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.

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

  1. Preheat Oven: Set your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature while you prepare the ingredients.
  2. Prepare Cake Pan: Line a 9-inch cake pan (avoid springform pans) with parchment paper and generously butter the paper to prevent sticking.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://spiceupwithsophie.com/bourbon-peach-upside-down-cake-recipe/