Dessert

Bourbon Peach Upside-Down Cake Recipe

ByMatteo Rossi October 15, 2025October 15, 2025

Introduction

This Bourbon Peach Upside-Down Cake is a delightful twist on a classic dessert, featuring juicy peaches caramelized in a rich bourbon-infused caramel. Its moist, tender crumb combined with warm spices makes it a perfect treat for any occasion.

The image shows a round tart with closely arranged peach slices on top forming a flower-like pattern with shiny caramel glaze. The tart has one slice cut out, revealing a thick, moist yellow cake layer beneath the fruit. The fruit slices are golden orange with reddish edges, resting on a light parchment paper that has some caramel drips. The tart is placed on a white marbled surface, and a woman's hand is seen reaching for a slice. The 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.
Step 3: Arrange the peach wedges over the parchment paper, starting from the center and working outward. Sprinkle 1/4 teaspoon of cinnamon evenly over the peaches.
Step 4: Prepare the caramel by combining 1/4 cup water with 1/2 cup sugar in a saucepan. Stir to combine, then heat over medium-high without stirring until it turns a light brown color (about 10-15 minutes). Remove from heat, quickly stir in 1 tablespoon bourbon, and pour the caramel evenly over the arranged peaches.
Step 5: 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 6: In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and the remaining 1/4 teaspoon cinnamon. Slowly fold this dry mixture into the wet batter until fully combined.
Step 7: Pour the batter gently over the peaches in the pan, smoothing the surface with a spatula.
Step 8: Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 9: Let the cake cool in the pan for 15-30 minutes before carefully inverting it onto a serving plate to reveal the caramelized peach topping.

Tips & Variations

Use ripe but firm peaches to ensure they hold their shape during baking.
For a nut-free version, substitute the almond flour with an equal amount of all-purpose flour.
Try adding a pinch of nutmeg or ginger to the batter for extra warmth and depth of flavor.
If bourbon is not preferred, you can replace it with maple syrup or orange juice for a different flavor profile.

Storage

Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, warm individual slices gently in the microwave for 15-20 seconds to restore softness and enhance the aroma.

How to Serve

The image shows a close-up of glossy, golden-orange peach slices arranged in a circular pattern, each slice slightly overlapping the next to form a spiral. The edges of the peach slices are a deep red, caramelized and shiny, giving a rich texture contrast to the smooth, juicy flesh inside. Light white powdered sugar is sprinkled unevenly across the surface, adding a soft dusting over the vibrant fruit. The background is a white marbled texture that highlights the warm colors of the peaches. 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 work best for texture and flavor, but you can use frozen peaches if needed. Make sure to thaw and drain them thoroughly before arranging to avoid excess moisture.

What type of bourbon should I use?

Choose a bourbon with a smooth, mild flavor that you enjoy drinking, as it will impact the taste of the cake. Avoid overly smoky or spicy varieties to keep the dessert balanced.