Bourbon Peach Upside-Down Cake

This bourbon peach upside-down cake combines the rich flavors of caramelized peaches, warming bourbon, and a tender almond-infused cake. The bourbon caramel creates an irresistible sticky topping that soaks into the fruit while baking, resulting in a stunning dessert that's both rustic and elegant.

I created this recipe during late summer when local peaches were at their peak, and it's become my signature dessert for dinner parties. The first time I served it, my guests literally scraped the plate clean with their forks to get every last bit of that bourbon caramel.

Ingredients

• Fresh peaches: with skin on. The skin adds beautiful color and helps the fruit hold its shape during baking.
• Butter: for richness and moisture in both the cake and caramel.
• Granulated sugar: provides sweetness and helps create that signature caramel topping.
• Eggs: for structure and richness in the cake batter.
• All-purpose flour: forms the base of our cake structure.
• Almond flour: adds incredible moisture and a subtle nutty flavor that complements the peaches beautifully.
• Bourbon: infuses everything with warm caramel notes. I recommend using a quality bourbon you would enjoy drinking.
• Cinnamon: adds warm spice notes that enhance the peach flavor.
• Vanilla extract: balances and deepens all the flavors.
• Baking powder: ensures a proper rise without being overly fluffy.

Step-by-Step Instructions

Prepare Your Pan:

Preheat your oven to 350°F first so it's ready when your cake is assembled. Line a 9-inch cake pan with parchment paper, then generously butter the paper to ensure nothing sticks. Be sure to use a standard cake pan with sides at least 2 inches high, not a springform pan which could leak.

Arrange The Peaches:

Place peach wedges in a decorative pattern starting from the center and working outward. Take time with this step as it creates the beautiful top of your finished cake. The peaches will shrink slightly during baking, so place them close together. Sprinkle with cinnamon to enhance their natural sweetness.

Create The Bourbon Caramel:

Combine water and sugar in a saucepan over medium-high heat. The key here is patience. Do not stir once it begins to heat. Watch carefully as it transforms from clear to a light amber color, which takes about 10 to 15 minutes. Remove from heat immediately once it reaches color to prevent burning. Add bourbon quickly and pour over peaches while still hot.

Make The Cake Batter:

Beat butter and sugar until truly light and fluffy, about 3 full minutes. Many bakers rush this step, but proper aeration creates the best texture. Add eggs individually, fully incorporating each before adding the next. Beat in vanilla and bourbon until well combined.

Add Dry Ingredients:

Whisk flours, baking powder, and cinnamon in a separate bowl, then gradually incorporate into the wet mixture. Mix just until combined to avoid developing too much gluten, which could make your cake tough.

Bake To Perfection:

Pour batter carefully over the peaches and caramel, spreading gently to avoid disturbing your peach arrangement. Bake until a toothpick inserted in the center comes out clean, about 30 to 35 minutes. The cake should be golden brown and spring back when lightly touched.

Cool And Flip:

Allow cake to cool in the pan for at least 15 minutes but not more than 30. This cooling period allows the caramel to set slightly while still remaining pourable. Place a serving plate over the pan and carefully but confidently flip the cake. Peel away parchment paper slowly to reveal your masterpiece.

Save This

The almond flour is my secret ingredient in this recipe. I discovered it by accident when I ran short on all-purpose flour one summer evening. The resulting texture was so divine that I permanently altered my recipe. The slight nuttiness perfectly complements the sweet peaches in a way I never expected.

Storing Your Upside-Down Cake

This cake keeps beautifully at room temperature for up to 2 days. Cover loosely with foil rather than plastic wrap to prevent the top from becoming soggy. For longer storage, refrigerate for up to 5 days, though the texture is best within the first 48 hours. Allow refrigerated cake to come to room temperature before serving for the best flavor and texture.

Peach Selection Matters

For the most dramatic presentation and best flavor, choose freestone peaches that are ripe but still firm. They should yield slightly to gentle pressure and smell fragrant. Avoid overly soft peaches as they'll break down too much during baking. If your peaches aren't quite ripe, place them in a paper bag at room temperature for 1 to 2 days to speed up the ripening process.

Serving Suggestions

Serve this cake slightly warm rather than hot for the best texture and flavor. A scoop of vanilla ice cream or lightly sweetened whipped cream makes the perfect accompaniment. For an extra touch of indulgence, drizzle each serving with a teaspoon of additional bourbon or a sprinkle of toasted sliced almonds. This cake pairs wonderfully with after-dinner coffee or even a small glass of the same bourbon used in the recipe.

The History Behind Upside-Down Cakes

Upside-down cakes have been part of American baking tradition since the early 1900s. Originally made in cast iron skillets over open fires, these cakes were designed to showcase seasonal fruits. While pineapple became the most famous version following the introduction of canned pineapple, peach upside-down cakes like this one are actually closer to the original recipes made by early American settlers. The addition of bourbon reflects the Southern tradition of incorporating spirits into desserts for both flavor and preservation.

Common Queries

→ Can I use frozen peaches instead of fresh?

Yes, frozen peaches work well. Thaw and pat dry before arranging to avoid excess moisture in the cake.

→ What type of bourbon is best for baking?

Choose a mid-range bourbon with caramel and vanilla notes. Strong, smoky flavors can overpower the peaches.

→ Is almond flour essential for this cake?

Almond flour adds richness and texture, but if unavailable, substitute with all-purpose flour for a slightly different crumb.

→ How should I store leftovers?

Cover and refrigerate leftovers. Bring cake to room temperature or gently warm before serving for best flavor.

→ Can I make this cake in advance?

Yes, prepare the cake a day ahead. Let it cool completely, then cover tightly to keep it moist and fresh.

→ How do I prevent the cake from sticking to the pan?

Line the pan with parchment and butter well. Let the cake cool slightly before inverting to ensure a clean release.