Bourbon Peach Upside Down Cake

Bourbon Peach Upside Down Cake is the kind of dessert that stops conversation. Imagine a slice with sweet roasted peaches soaked in bourbon caramel resting on a soft, buttery cake that stays perfectly moist with every bite. It smells rich, feels warm, and tastes like comfort.

This recipe is tested, reliable, and solves the usual problems. No sticking. No sogginess. No dry crumbs.

The secret? Roasting the peaches before baking to deepen their flavor and creating a caramel that stays smooth and luscious without burning. It’s the kind of cake you’ll make once and crave forever.

Why This Recipe is the Best (And Will Be Your Favorite)

• Roasted Peaches for Bold Flavor: Cooking the peaches before baking concentrates their natural sweetness and adds depth.
  
• No-Fail Caramel Topping: A simple stovetop method delivers a rich, buttery layer without the risk of burning.
  
• Moist, Tender Crumb: The cake stays soft and fluffy thanks to the perfect balance of ingredients like sour cream or buttermilk just like our Pecan zucchini bundt cake that proves moisture can meet texture beautifully.
  
• Beautiful Every Time: With clear steps for arranging the fruit and flipping the cake, you get a dessert that looks as good as it tastes.

Bourbon Peach Upside Down Cake

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• Author: Callie Brooks
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x

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Description

A rustic Southern-style Bourbon Peach Upside Down Cake made with caramelized roasted peaches, a boozy kick of bourbon, and a tender spiced vanilla cake. Serve warm for an unforgettable dessert.

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Ingredients

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For the Roasted Peaches & Caramel Topping

3–4 ripe but firm peaches, pitted and sliced into ½-inch wedges

1 tablespoon bourbon

1 tablespoon granulated sugar

½ cup (1 stick) unsalted butter

1 cup packed light brown sugar

For the Moist Cake Batter

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

½ cup (1 stick) unsalted butter, at room temperature

¾ cup granulated sugar

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

2 tablespoons bourbon

¾ cup buttermilk or full-fat sour cream, at room temperature

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Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss peach slices with bourbon and sugar. Roast for 15 minutes. Remove and reduce oven to 350°F (175°C).

2. In cake pan or skillet, melt butter and brown sugar until bubbly and smooth. Stir in peach juices. Arrange peaches over caramel in a decorative pattern. Set aside.

3. Whisk dry ingredients in a bowl. In another bowl, beat butter and sugar until fluffy. Add eggs, vanilla, and bourbon. Alternate adding dry mixture and buttermilk. Do not overmix.

4. Spoon batter over peaches. Spread evenly. Bake for 40–50 minutes until a skewer comes out with moist crumbs.

5. Cool for 10–15 minutes. Loosen cake with knife. Flip onto serving platter. Let sit, then remove pan. Replace any stuck peaches. Cool another 30 minutes before serving.

Notes

Don’t use a springform pan for this recipe—the caramel will leak.

For extra flavor, sprinkle a touch of sea salt over the peaches before baking.

This cake is best served slightly warm with whipped cream or vanilla ice cream.

• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Southern American

Nutrition

• Serving Size: 1 slice
• Calories: 430
• Sugar: 38g
• Sodium: 210mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 90mg

Ingredients Needed

For the Roasted Peaches & Caramel Topping

• 3-4 ripe but firm peaches, pitted and sliced into ½-inch wedges
• 1 tablespoon bourbon
• 1 tablespoon granulated sugar
• ½ cup (1 stick) unsalted butter
• 1 cup packed light brown sugar

For the Moist Cake Batter

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup (1 stick) unsalted butter, at room temperature
• ¾ cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 2 tablespoons bourbon
• ¾ cup buttermilk or full-fat sour cream, at room temperature

How to Make the Perfect Bourbon Peach Upside Down Cake

This recipe is designed for a 9-inch round cake pan or a 10-inch cast-iron skillet. Do not use a springform pan.

Step 1: Roast the Peaches (The Flavor Secret)

1. Preheat your oven to 400°F (200°C).
2. On a small baking sheet lined with parchment paper, toss the peach slices with 1 tablespoon of bourbon and 1 tablespoon of granulated sugar.
3. Spread the peaches in a single layer and roast for 15 minutes, just until they begin to soften and their juices start to caramelize.
4. Remove from the oven and set aside. Reduce the oven temperature to 350°F (175°C).

Step 2: Create the Bourbon Caramel Topping

1. In your 9-inch cake pan or 10-inch skillet, melt ½ cup of butter and 1 cup of brown sugar over medium heat.
2. Stir constantly until the sugar dissolves and the mixture begins to bubble into a smooth, thick caramel sauce, about 2-3 minutes.
3. Remove from the heat and pour any accumulated juices from the roasted peaches into the caramel.
4. Carefully arrange the warm roasted peach slices over the caramel in a decorative pattern, starting from the center and working your way out. Pack them in tightly. Set the pan aside.

Step 3: Mix the Cake Batter

1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
2. In a large mixing bowl, use an electric mixer to beat the ½ cup of room-temperature butter and ¾ cup of granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, followed by the vanilla extract and 2 tablespoons of bourbon. Scrape down the sides of the bowl as needed.
4. With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk (or sour cream). Begin and end with the flour mixture. Mix only until the last streaks of flour disappear. Do not overmix.

Step 4: Assemble and Bake

1. Gently spoon the cake batter over the peaches in the prepared pan. Using an offset spatula, spread the batter evenly to the edges, being careful not to disturb the peach design.
2. Bake at 350°F (175°C) for 40-50 minutes, or until a wooden skewer inserted into the center of the cake comes out clean with a few moist crumbs attached.

Step 5: Cool and Flip the Cake (The Big Reveal)

1. Let the cake cool in the pan on a wire rack for 10-15 minutes. This is the perfect window the caramel is no longer molten but hasn’t had time to harden and stick.
2. Run a knife around the edge of the cake to loosen it.
3. Place a large serving platter over the top of the pan. With confidence, swiftly flip both the platter and pan over. Let the pan sit for a minute to allow all the caramel to drizzle onto the cake, then lift it off. If any peaches have stuck, simply lift them off the pan and place them back on the cake.
4. Let the cake cool for at least 30 more minutes before slicing and serving. It’s delicious warm.

Pro-Tips for a Flawless Cake

• Grease and Line Your Pan: For guaranteed success, generously grease your cake pan or skillet with butter, then place a round of parchment paper on the bottom. Grease the parchment paper as well. This creates a foolproof surface that ensures your beautiful peach topping releases cleanly.
• Use Room Temperature Ingredients: Using room temperature eggs, butter, and buttermilk/sour cream is crucial. They combine into a smooth, emulsified batter, which creates a lighter, more uniform cake crumb.
• Measure Flour Correctly: Spoon your flour into the measuring cup and level it off with a knife. Scooping directly from the bag packs the flour in, leading to a dry, dense cake.
• Don’t Overmix the Batter: Once you add the flour, mix only until it’s just combined. Overmixing develops gluten, which will make your tender cake tough.
• Trust the Cooling Time: Let the cake rest for exactly 10-15 minutes before flipping. This specific window is the secret to allowing the caramel to set slightly but not harden, ensuring a perfect release.

Troubleshooting Common Issues

Help My cake stuck to the pan.

This often happens if the cake cools too long in the pan. Warm the bottom gently with a towel or a few seconds over low heat to loosen the caramel before flipping.

My caramel is burnt or tastes bitter.

The heat was likely too high or it cooked too long. Next time, cook the sugar and butter just until fully melted and combined. Watch closely. If it smells sharp or turns too dark, start over with fresh ingredients.

Why is the bottom of my cake soggy?

Peaches may have released too much juice, or the cake was underbaked. Roast the peaches briefly before layering and bake until a skewer comes out clean from the center.

Why is my cake dense or tough?

Overmixing the batter after adding the flour can ruin the texture. Mix just until the flour disappears to keep the crumb soft and airy.

Delicious Variations and Serving Suggestions

Recipe Variations

 Non-Alcoholic Version
Replace the bourbon with an equal amount of apple juice or peach nectar for a kid-friendly and alcohol-free option. The flavor stays rich without the booze.

Other Stone Fruits
Try using plums, apricots, nectarines, or a mix of all three for a different twist. Slice thinly and keep the layering tight for the best look and flavor.

Spice it Up
Add a pinch of nutmeg, cardamom, or ground ginger to the batter for extra warmth. These spices pair well with both peaches and bourbon.

Serving Suggestions

 Bourbon Whipped Cream
Whip one cup of heavy cream with one tablespoon of powdered sugar and one teaspoon of bourbon until soft peaks form. Chill before serving alongside each slice.

Perfect Pairings
Serve with a scoop of vanilla bean ice cream for contrast, or pair it with a floral Butterfly pea flower tea mocktail for a colorful, refreshing contrast.

Conclusion

This Bourbon Peach Upside Down Cake delivers on every promise. The roasted peaches bring a deep, rich flavor that typical recipes miss. The stovetop caramel is smooth and buttery without any bitterness. Most importantly, the cake itself stays soft and incredibly moist from the first slice to the last. It’s the kind of impressive dessert that comes together with simple, smart steps you can rely on.

Now it’s your turn to create this showstopper!

I’d love to hear from you! If you tried this recipe, please leave a comment and a star rating below to let me know how it turned out. Did you add your own twist, like a different spice or fruit? Share your creative variations your experience helps other bakers too!

And don’t forget to show off your beautiful cake! Snap a photo and post it on social media, PINTEREST. This is a cake that deserves to be seen, shared, and remade all season long.

Frequently Asked Questions