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–+ servings
Bourbon Peach Upside Down Cake

Bourbon Peach Upside Down Cake

The Crispy Chef
A rich and fragrant upside-down cake topped with bourbon-caramelized peaches and a tender vanilla cake base. Perfect for summer parties or cozy desserts!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8
Calories 345 kcal

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.

Notes

Use fresh ripe peaches for best flavor, or frozen (thawed & drained).
Let the cake cool just 5 minutes before flipping to avoid sticking.
Bourbon can be swapped for rum, brandy, or non-alcoholic alternatives like apple juice.

Nutrition

Calories: 345kcalCarbohydrates: 52gProtein: 3gFat: 13g
Keyword bourbon cake, easy cake recipe, easy peach dessert, peach cake, summer cake, upside down cake
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