There’s something magical about flipping a cake and watching that gorgeous caramelized fruit reveal itself. This Bourbon Peach Upside Down Cake takes the classic dessert and gives it a grown-up twist that’ll have your guests asking for the recipe. The sweet peaches get a boozy kick from bourbon while creating those perfect caramelized edges we all crave. Trust me, once you smell this baking in your oven, you’ll understand why this recipe has become my go-to for dinner parties and family gatherings.
Ingredients You’ll Need
For the Topping:
- 6 tablespoons butter – Use real butter, not margarine. The browning creates those nutty flavors
- 3/4 cup packed brown sugar – Dark brown sugar works best for deeper caramel notes
- 2 tablespoons bourbon – Any good sipping bourbon works. Don’t use cooking bourbon
- 4-5 medium ripe peaches – Should give slightly when pressed but not mushy
- 1 tablespoon lemon juice – Prevents browning and adds brightness
For the Cake:
- 1 1/3 cups all-purpose flour – Don’t overpack when measuring
- 1 cup granulated sugar – Regular white sugar is perfect
- 1/3 cup butter, softened – Room temperature is key for proper mixing
- 1 1/2 teaspoons baking powder – Check expiration date for best rise
- 1/2 teaspoon salt – Enhances all the other flavors
- 2/3 cup whole milk – Full-fat milk creates better texture
- 1 large egg – Room temperature mixes easier
- 1 teaspoon vanilla extract – Pure vanilla, not imitation
The peaches are the star here, so choose ones that smell fragrant at the stem end. If you can’t find perfect peaches, frozen work too but thaw and drain them first. For dietary restrictions, you can substitute the butter with vegan butter and use plant-based milk.
How to Make This Amazing Cake
Step 1: Preheat your oven to 350°F and get out a 9-inch round cake pan or cast iron skillet. Don’t grease it yet.
Step 2: In your cake pan, melt the 6 tablespoons of butter in the oven while it preheats. This takes about 5 minutes and gives you that lovely brown butter flavor. Remove when it’s golden and fragrant.
Step 3: Stir the brown sugar and bourbon into the melted butter right in the pan. The mixture should bubble slightly and smell incredible. Spread it evenly across the bottom.
Step 4: Slice your peaches into wedges about 1/2 inch thick. Toss with lemon juice to prevent browning. Arrange them in a single layer over the brown sugar mixture, overlapping slightly. They’ll shrink as they bake.
Step 5: For the cake batter, cream the softened butter and granulated sugar in a mixing bowl until light and fluffy. This takes about 3 minutes with an electric mixer.
Step 6: Beat in the egg and vanilla until combined. The mixture might look slightly curdled but that’s normal.
Step 7: In a separate bowl, whisk together flour, baking powder, and salt. Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with flour. Mix just until combined – don’t overbeat.
Step 8: Carefully spoon the batter over the peaches and spread gently with a spatula. Don’t worry if it doesn’t cover completely, it’ll spread as it bakes.
Step 9: Bake for 40-45 minutes until a toothpick inserted in the cake part comes out clean. The top should be golden brown and spring back when lightly touched.
Step 10: Cool in the pan for exactly 5 minutes, then run a knife around the edges. Place a serving plate upside down over the pan and flip quickly. Let the pan sit for 2-3 minutes before lifting it off slowly.
Delicious Variations to Try
Spiced Bourbon Version: Add 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg to the brown sugar mixture for warming fall flavors.
Maple Bourbon Twist: Replace 2 tablespoons of brown sugar with pure maple syrup for deeper complexity.
Mixed Stone Fruit: Use half peaches and half plums or apricots for colorful variation and different flavor notes.
Vanilla Bean Enhancement: Scrape seeds from one vanilla bean into the cake batter for elegant vanilla specks throughout.
Caramel Bourbon Style: Drizzle 2 tablespoons caramel sauce over the brown sugar layer before adding peaches.
Nutty Crunch Addition: Sprinkle 1/3 cup chopped pecans over the peaches before adding cake batter for extra texture.
Frequently Asked Questions
Can I make bourbon peach upside down cake ahead of time?
Yes, this cake actually improves after sitting overnight. The flavors meld together beautifully. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving for best flavor.
What’s the best way to store leftover cake?
Cover tightly with plastic wrap or store in an airtight container. Room temperature storage works for 2-3 days, refrigerator storage extends it to a week. The cake stays moist due to the fruit and bourbon.
Can I substitute the bourbon with something else?
Absolutely. Dark rum, brandy, or even apple juice work well. For non-alcoholic versions, try vanilla extract mixed with apple cider or just increase the vanilla to 2 teaspoons total.
Why did my cake stick to the pan?
This usually happens when the pan isn’t hot enough when you flip it, or you waited too long to turn it out. The 5-minute cooling time is crucial – any longer and the caramel hardens too much.
Can I use canned peaches instead of fresh?
Yes, but drain them really well and pat dry with paper towels. Canned peaches have more moisture which can make the cake soggy. Fresh or frozen (thawed and drained) work best.
How do I know when the cake is perfectly done?
The cake should spring back when lightly touched and pull slightly from the pan edges. A toothpick in the cake portion should come out with just a few moist crumbs attached.
What size pan works best for this recipe?
A 9-inch round pan or cast iron skillet works perfectly. 10-inch pans make the cake too thin, and 8-inch pans might overflow. The depth should be at least 2 inches.
I’ve been making variations of this easy bourbon peach upside down cake for years, and it never fails to impress. There’s something special about watching people’s faces when you flip that pan and reveal the gorgeous caramelized fruit on top. The bourbon adds just enough sophistication without being overwhelming, and the peaches create those perfect sweet-tart flavors we all love.
This recipe reminds me why I fell in love with baking in the first place – it’s that perfect combination of simple ingredients creating something truly spectacular. Whether you’re making it for a special occasion or just because you found beautiful peaches at the market, this cake will become one of your favorites too. The best part is making it your own with different fruits or spices, just like my grandmother taught me years ago.
For more delicious peach desserts, try our Peach Crumble or check out our Rhubarb Dump Cake for another easy upside-down style dessert.
Bourbon Peach Upside Down Cake
Equipment
- 9-inch round cake pan or cast iron skillet
- Mixing bowls
- Electric mixer (optional)
- Spatula
- Knife
- Measuring cups and spoons
Ingredients
For the Topping:
- 6 tablespoons butter real, not margarine
- 3/4 cup packed brown sugar preferably dark
- 2 tablespoons bourbon
- 4 –5 medium ripe peaches sliced
- 1 tablespoon lemon juice
For the Cake:
- 1 1/3 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup butter softened
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup whole milk
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Place a 9-inch round cake pan or cast iron skillet in the oven with 6 tablespoons butter to melt and brown, about 5 minutes.
- Remove the pan, and stir in the brown sugar and bourbon directly in the pan until well mixed. Spread evenly.
- Toss sliced peaches with lemon juice and arrange them over the sugar mixture in a single, slightly overlapping layer.
- In a bowl, cream softened butter and granulated sugar until fluffy (about 3 minutes).
- Beat in the egg and vanilla extract until just combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
- Spoon batter over the peaches and spread evenly without disturbing the fruit.
- Bake for 40–45 minutes until a toothpick in the cake center comes out clean and the top is golden brown.
- Let the cake rest for 5 minutes. Run a knife around the edges, place a serving plate on top, and flip. Let sit for 2–3 minutes before lifting the pan.