Bourbon Peach Upside Down

This bourbon peach upside down cake brings together juicy summer peaches, a touch of bourbon, and the rich flavors of caramel in a truly irresistible dessert. It is my go-to cake for potlucks or summer get-togethers since people always ask for seconds and sometimes even the recipe before the night is over.

The first time I made this was for a Sunday family lunch with an overabundance of backyard peaches. The cake was gone before anyone touched the main course and now my friends always hope I am bringing it along.

Ingredients

• Peaches: Leave the skin on for extra color and texture Pick peaches that yield slightly to the touch but do not bruise easily
• Butter: Lends moisture and richness to the cake Use good quality unsalted butter for best results
• Sugar: White granulated sugar for sweetness and caramelization Look for fine granulated to blend into batter easily
• Eggs: Provide structure and create a tender crumb Make sure they are at room temperature for better mixing
• All-purpose flour: Creates a fluffy but sturdy cake Sift for a silky textured finish
• Almond flour: Adds nuttiness and a subtle aroma Adds extra moisture and keeps the crumb soft
• Bourbon: Deepens the caramel flavor and warms the cake opt for a quality bourbon everyone would sip
• Cinnamon: Offers warmth and pairs perfectly with peaches Use a fresh jar so the flavor pops
• Vanilla: Rounds out the flavor profile Choose pure vanilla extract over imitation for best taste
• Baking powder: Essential for a light rise Check the expiration date for solid lift

Step-by-Step Instructions

Prepare the Pan:

Butter the bottom and sides of a nine inch cake pan then press in a sheet of parchment paper and butter the parchment so nothing sticks when flipping out the cake

Layer Peaches:

Arrange peach wedges in tight circles over the parchment starting from the center and moving out until everything is covered Sprinkle on cinnamon over the fruit to build flavor

Make Caramel:

In a saucepan combine water and sugar Stir just to combine Set over medium high heat and do not stir again Let it bubble undisturbed until it turns a light amber shade which takes about ten minutes Off heat add a tablespoon of bourbon quickly and pour the hot caramel evenly over the peaches

Mix Cake Batter:

In a large bowl beat butter and remaining sugar until very light and fluffy Scrape down sides as needed Beat in eggs one at a time fully incorporating each Stir in vanilla and two tablespoons bourbon

Combine Dry Ingredients:

Whisk both types of flour with baking powder and the rest of the cinnamon Add this to the wet mixture gently mixing just until combined so the cake stays tender

Assemble and Bake:

Spread batter over the peaches and smooth the surface to the edges Place cake in a three hundred fifty degree oven and bake for about thirty minutes or until a toothpick comes out clean

Cool and Invert:

Let the cake rest at least fifteen minutes to allow caramel to settle Run a knife around the edge and invert onto a serving plate Peel off the parchment to reveal the glazed peaches

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Storage Tips

Let the cake cool completely before wrapping tightly in plastic wrap It will keep at room temperature for up to two days Refrigerate for longer storage up to five days To freeze slice and wrap individual pieces for an easy dessert on busy days

Ingredient Substitutions

You can replace almond flour with an extra quarter cup of all purpose flour if needed Swap bourbon for apple juice for an alcohol free version and it will still taste great Nectarines or plums are a lovely twist when peaches are out of season

Serving Suggestions

Serve slightly warm with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream I also like it with a little drizzle of extra bourbon for the adults If making ahead warm individual pieces in the microwave for about ten seconds

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Tips for Better Results

Use only a solid-sided cake pan as springform pans leak Once you invert the cake let it cool just enough for the caramel and fruit to set This makes cutting and serving tidy For a spiced note add a pinch of ginger to the caramel

Frequently Asked Questions

→ How ripe should the peaches be?

Use firm, ripe peaches for best results. Overly soft peaches may become mushy during baking, while underripe fruit can be tart and less flavorful.

→ Can I substitute another spirit for bourbon?

Yes, whiskey or dark rum offers a similar depth. Adjust the quantity to taste, as each spirit imparts unique notes.

→ Why use almond flour in the batter?

Almond flour adds moistness and a subtle nutty undertone, enhancing the cake's overall texture and flavor.

→ How do I know when the cake is fully baked?

Insert a toothpick in the center; if it comes out clean, the cake is done. The top should also be golden brown.

→ What is the best way to unmold the cake?

Let it cool 15–30 minutes, then run a knife along the edge and invert onto a plate while still slightly warm to preserve the caramel topping.

→ Can I make this with canned or frozen peaches?

Fresh peaches are ideal, but well-drained canned or thawed frozen peach slices can also be used in a pinch.