Bourbon Peach Upside Down Cake | Delicious Desserts

If you’re searching for the ultimate summer dessert that blends warm spice, juicy fruit, and a touch of boozy flair, look no further than the Bourbon Peach Upside Down Cake. This cake delivers big on flavor and charm, with caramelized peaches, a rich, moist crumb, and a whisper of bourbon to bring everything together.

It’s the kind of cake that feels nostalgic and refined all at once — perfect for summer barbecues, brunches, or a sweet ending to a backyard dinner.

One of the secrets to perfecting this cake lies in properly roasting the peaches. Roasting helps intensify the natural sweetness and deepen the flavor. For a step-by-step guide, check out how to roast peaches perfectly, which makes this process easy and fail-proof.

Another game-changer is understanding the role of room temperature ingredients. Using cold butter or eggs can ruin the cake’s structure. Learn why this matters from this helpful baking guide, especially if you want a soft, fluffy crumb every time.

What Makes This Cake So Special?

• Bourbon adds complexity with its notes of vanilla, oak, and caramel
• Peaches bring vibrant color, flavor, and a beautiful presentation
• The upside-down format creates a stunning top that caramelizes during baking
• Sour cream adds tenderness and rich texture to the cake base
• Perfect for both casual gatherings and elegant summer parties

Key Ingredients Breakdown

Each ingredient plays a vital role in building flavor and texture:

• Fresh Peaches – Use freestone peaches for easy slicing and best flavor
• Bourbon – Choose a smooth variety that isn’t too harsh; vanilla and caramel notes work best
• Sour Cream – Adds moisture and a touch of tang
• Unsalted Butter – Lets you control salt levels and adds richness
• All-Purpose Flour – Use a high-quality flour for better structure
• Eggs – Must be room temperature to emulsify properly
• Baking Powder + Baking Soda – Helps the cake rise and stay fluffy
• Cinnamon & Nutmeg – These warm spices complement both the bourbon and the fruit

Recommended Equipment

• 9-inch round cake pan
• Parchment paper
• Offset spatula
• Mixing bowls
• Electric mixer or stand mixer
• Roasting sheet for the peaches

Preparing the Peaches

The roasting process is essential. Here’s how to do it right:

• Slice each peach into 16 thin wedges
• Toss in a bowl with:
  • ½ cup sugar
  • 3 tablespoons bourbon
• Spread on a parchment-lined baking sheet
• Roast at 400°F for 15 minutes, or until juices are bubbling and thickened

Let the peaches cool slightly before arranging them in the cake pan.

Making the Cake Batter

1. Cream together ½ cup unsalted butter and 1 cup sugar until light and fluffy
2. Add 2 eggs one at a time, beating thoroughly between additions
3. Stir in 1 teaspoon vanilla extract
4. In a separate bowl, whisk:
   • 1 ½ cups flour
   • 1 ½ teaspoons baking powder
   • ¼ teaspoon baking soda
   • ½ teaspoon kosher salt
   • 1 teaspoon cinnamon
   • ¼ teaspoon nutmeg
5. Mix dry ingredients into wet mixture in three additions, alternating with ¾ cup sour cream
6. Do not overmix — stop when just combined

Assembling and Baking

• Arrange roasted peaches in a spiral pattern at the bottom of a parchment-lined cake pan
• Spoon cake batter over the peaches in large dollops
• Gently spread to cover the fruit evenly
• Bake at 350°F for 45–50 minutes
• A skewer inserted should come out clean or with only a few crumbs

Cooling and Inverting

• Let the cake cool in the pan for 10 minutes
• Run a knife around the edges to loosen
• Place a serving plate over the top and carefully invert
• Remove parchment gently to reveal the glossy peach topping

Pro Tips for Perfect Results

• Use firm peaches — they hold their shape better when baked
• Always line your pan with parchment for easy release
• Use a digital scale to measure flour accurately
• Don’t rush the creaming step — that’s where air gets incorporated

Substitutions and Variations

• Use rum instead of bourbon for a tropical twist
• Replace sour cream with buttermilk if needed
• Use frozen peaches (thawed and roasted) if fresh aren’t available
• Add toasted pecans to the topping for crunch

Serving Suggestions

• Serve warm with:
  • Vanilla ice cream
  • Whipped cream
  • A drizzle of caramel sauce
• Garnish with fresh mint leaves or lemon zest

Storing and Reheating

• Keep at room temperature for up to 2 days
• Store in the fridge for up to 5–7 days, covered
• Reheat slices in the microwave or a low oven until warm

Frequently Asked Questions

Can I use frozen or canned peaches?
Yes! Just thaw frozen peaches fully and drain canned ones. Be sure to roast them longer to reduce excess moisture.

Can I skip the bourbon?
Absolutely. The cake will still taste great, though bourbon adds depth.

Why did my cake turn out soggy?
You may have used unroasted or overly juicy fruit. Be sure to roast the peaches before baking.

Can I make this in advance?
Yes. Bake the day before and store at room temperature. Invert just before serving for a fresh look.

Can I freeze this cake?
Yes. Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight and bring to room temp before serving.

Final Thoughts

The Bourbon Peach Upside Down Cake is one of those crowd-pleasing, show-stopping desserts that brings together fruit, spice, and a hint of liquor in a way that’s pure magic. Whether you’re a seasoned baker or just starting out, this cake is a fun, flavorful way to highlight the best of summer produce.

Let it be your new go-to for picnics, potlucks, and those moments when you want to bake something truly special.