SPREAD LOVE

There’s something irresistibly nostalgic about an upside down cake—a dessert that flips the script both literally and flavorfully. When you combine the juicy sweetness of peaches with the smoky vanilla tones of bourbon, you get a warm, rich, and moist creation that defines summer indulgence. This Bourbon Peach Upside Down Cake is not only stunning on a dessert table but surprisingly simple to make at home.

From its old-school roots to modern flavor variations, we’ll walk through everything you need to create this show-stopping cake—ingredients, step-by-step baking, expert tips, and even a few FAQs to help you troubleshoot. Along the way, we’ll also introduce you to some essential baking tools and links to deepen your understanding of flavor pairing and preparation techniques.

Before diving in, make sure you’re working with quality staples like a good all-purpose flour. A reliable choice is Bob’s Red Mill, which ensures the structure and fluffiness you want in a cake like this.

What is a Bourbon Peach Upside Down Cake?

This delightful dessert is a spin on the classic pineapple upside down cake but elevated with a Southern twist. Instead of canned fruit and cherries, we’re using fresh peaches, roasted in bourbon and sugar until they caramelize. The result? A gooey, sticky, buttery topping that infuses flavor deep into the moist, spiced cake underneath.

The history of upside-down cakes goes back to the early 20th century, long before non-stick pans existed. You can explore their evolution in the Food Timeline’s entry on upside-down cakes.

Why Bourbon and Peach Are a Perfect Match

Bourbon brings warmth, depth, and a subtle smokiness, which pairs beautifully with the juicy, floral notes of ripe peaches. When baked together, the alcohol cooks off, leaving behind the bourbon’s signature notes of vanilla, oak, and caramel.

These flavors aren’t just tasty—they work harmoniously due to their shared aromatic compounds. When bourbon meets roasted peaches, the sugars deepen, creating a rich complexity that makes this cake unforgettable.

Ingredients You’ll Need

To make this masterpiece, gather the following:

For the Peach Topping

3 medium peaches (preferably freestone, sliced thin)
½ cup granulated sugar
3 tablespoons bourbon

For the Cake Batter

1½ cups all-purpose flour
1½ tsp baking powder
¼ tsp baking soda
½ tsp kosher salt
1 tsp cinnamon
¼ tsp nutmeg
1 cup granulated sugar
½ cup unsalted butter (room temperature)
2 large eggs (room temperature)
1 tsp pure vanilla extract
¾ cup full-fat sour cream (room temperature)

Pan Prep

3 tsp unsalted butter
2 tsp all-purpose flour
Parchment paper for lining

Tools You’ll Want

9-inch round cake pan
Half sheet pan for roasting
Digital scale (for accuracy)
Offset spatula
Stand mixer or handheld mixer

How to Roast the Peaches

Roasting your peaches before layering them into the cake pan is a game-changer. It concentrates their sweetness and enhances texture.

Slice each peach into 16 wedges.
Toss in sugar and bourbon.
Spread on a parchment-lined baking sheet.
Roast at 400°F for 15 minutes or until the juices begin to bubble and thicken.

Let the peaches cool for a few minutes, then arrange them at the bottom of your parchment-lined cake pan in a circular or spiral pattern. Pour any leftover syrup over the peaches.

Making the Cake Batter

Follow these steps carefully to avoid a dense or dry cake:

Cream together the butter and sugar for about 4 minutes until light and fluffy.
Add eggs one at a time, mixing thoroughly after each.
Stir in vanilla.
In a separate bowl, whisk together the dry ingredients.
Alternate adding dry ingredients and sour cream into the butter mixture.
Mix on low speed to prevent overworking the flour and developing too much gluten.

Assembling the Bourbon Peach Upside Down Cake

Gently dollop the batter over the peach layer.
Use an offset spatula to spread evenly without disturbing the fruit.
Bake at 350°F for 45–50 minutes, or until a skewer inserted in the center comes out clean.

Cool the cake for 10 minutes before inverting it onto a platter. The moment of truth is incredibly rewarding—a golden, sticky top layered with caramelized peaches.

Serving Suggestions

This cake is delightful on its own, but here are a few upgrades:

A scoop of vanilla ice cream
Fresh whipped cream with a dash of bourbon
Toasted pecans for added crunch
Mint leaves for garnish

Variations and Customizations

Make this cake your own:

Use rum instead of bourbon for a tropical twist.
Substitute buttermilk for sour cream for a slightly tangier flavor.
Swap peaches for nectarines or plums.
Go gluten-free by using a 1:1 gluten-free flour blend.

How to Store It

Store covered at room temperature for up to 2 days.
Refrigerate for up to 1 week.
For freezing: Wrap tightly and freeze up to 2 months. Thaw in the fridge overnight and bring to room temp before serving.

Troubleshooting Common Problems

Cake is dense or tough: Likely overmixed or used cold eggs.
Fruit stuck to the pan: Ensure thorough pan prep with butter and parchment.
Cake is too moist or gummy: Underbaked or excess syrup.

Frequently Asked Questions

Can I use frozen peaches?
Yes, but thaw and roast longer to evaporate the extra moisture.

Can I make this in a bundt pan?
You can, but the results may vary. Start checking for doneness around 25 minutes and adjust fruit quantities.

What if I don’t have bourbon?
You can omit it or use apple juice for a kid-friendly version.

How long will it stay fresh?
Up to a week in the fridge, but best within the first 2–3 days.

Can I freeze it?
Yes! Defrost overnight in the fridge, then bring to room temp.

Is almond extract a good substitute for vanilla?
Yes, but use less—½ tsp is plenty.

Can I double the recipe?
Yes, bake in a 9×13 pan and adjust bake time as needed.

Final Thoughts

Bourbon Peach Upside Down Cake is more than just a dessert—it’s an experience. It brings together the bold, warm flavors of bourbon with the bright, juicy essence of summer peaches. Whether you’re baking it for a family gathering or just a quiet weekend treat, this cake is guaranteed to impress.

Give it a try, share your twist, and tag your masterpiece online. The only thing better than eating cake is sharing it.