Do you wait for an upside-down cake to cool before flipping?

Yes, but not for too long! The sweet spot is 10-15 minutes . This allows the cake to set up slightly while the caramel is still hot and fluid enough to release from the pan. Flipping it too soon can cause the cake to break apart, while waiting too long can make the caramel harden and stick.

Should peach upside down cake be refrigerated?

For the first day, the cake is perfectly fine stored in a covered container at room temperature. After that, it's best to refrigerate it in an airtight container for up to 3-4 days due to the moist fruit topping. For the best flavor and texture, let slices come to room temperature before serving.

What's the best bourbon to bake with?

A good, smooth, mid-range bourbon is perfect. You don't need the most expensive bottle. Brands like Bulleit, Maker's Mark, or Woodford Reserve are excellent choices because they have prominent notes of vanilla and caramel that beautifully complement the peaches and brown sugar.

What kind of pan is best for upside-down cake?

A 9-inch round cake pan with deep sides or a 10-inch cast-iron skillet is ideal. These sturdy, one-piece pans hold heat evenly and, most importantly, will not leak. Avoid springform pans at all costs , as the hot caramel will seep through the bottom and create a sticky, burnt mess in your oven.

Bourbon Peach Upside Down Cake Recipe

Name: Bourbon Peach Upside Down Cake
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: Southern American
Ingredients: 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

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.

Ingredients

Scale

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