Description

This Bourbon Peach Upside-Down Cake is a moist and flavorful dessert featuring juicy peaches caramelized with a hint of bourbon and warm cinnamon, all baked under a rich, buttery cake batter made with a blend of all-purpose and almond flours. The cake is crowned with a golden caramel glaze that enhances the fruit’s natural sweetness, creating a perfect balance of textures and flavors.

Ingredients

Scale

Fruit Layer

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

Cake Batter

1 stick butter (8 tablespoons), softened
1 1/4 cup sugar (divided as 3/4 cup and 1/2 cup in caramel)
3 eggs
1 cup all-purpose flour
1/4 cup almond flour
3 tablespoons bourbon (total, divided 1 Tbsp caramel + 2 Tbsp batter)
1/2 tsp cinnamon (divided as 1/4 tsp for fruit and 1/4 tsp for batter)
1/2 tsp vanilla extract
1 tsp baking powder

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature before you start baking.
Prepare Cake Pan: Line a 9-inch cake pan with parchment paper and butter the paper thoroughly. Avoid using a springform pan for stability during baking.
Arrange Peaches: Place the peach wedges neatly over the parchment paper, starting from the center and working outward in a circular pattern. Sprinkle 1/4 teaspoon cinnamon evenly over the arranged peaches.
Make Caramel: Combine 1/4 cup water with 1/2 cup sugar in a saucepan. Heat over medium-high heat without stirring, letting the sugar dissolve and caramelize 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 peaches in the pan.
Prepare Cake Batter: In a mixing bowl, beat the softened butter and 3/4 cup sugar together until the mixture is light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Incorporate vanilla extract and 2 tablespoons bourbon into the mixture.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and the remaining 1/4 teaspoon cinnamon. Gradually add this dry mixture into the wet batter, mixing slowly to combine without overmixing.
Assemble Cake: Pour the batter evenly over the caramel-coated peaches in the pan. Smooth the top gently with a spatula for even baking.
Bake: Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean and the cake is golden brown.
Cool and Serve: Remove the cake from the oven and allow it to cool in the pan for 15-30 minutes. Then, carefully invert the cake onto a serving plate so the caramelized peaches are on top. Serve warm or at room temperature.

Notes

Use ripe but firm peaches to hold their shape during cooking.
Be cautious when making caramel; avoid stirring to prevent crystallization.
Butter should be softened, not melted, for the batter.
The almond flour adds moisture and a subtle nutty flavor; you can omit it and replace with equal all-purpose flour if needed.
Ensure to cool the cake sufficiently before inverting to prevent sticking.
Serve with whipped cream or vanilla ice cream for an extra indulgence.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Bourbon peach cake, upside-down cake, caramel peach dessert, bourbon dessert, peach cake recipe