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A rustic Bourbon Peach Upside Down Cake with caramelized peach slices, sitting on brown parchment paper with one slice removed to show the moist cake inside.
Callie Brooks

Bourbon Peach Upside Down Cake

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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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Southern American
Calories: 430
Ingredients Method Nutrition Notes

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

Method
 

  1. 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. 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. 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. 4. Spoon batter over peaches. Spread evenly. Bake for 40–50 minutes until a skewer comes out with moist crumbs.
  5. 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.

Nutrition

Serving: 1sliceCalories: 430kcalCarbohydrates: 58gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 7gCholesterol: 90mgSodium: 210mgFiber: 2gSugar: 38g

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.

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