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Bourbon Peach Upside Down Cake

There’s something wonderfully old-fashioned about a peach upside-down cake—warm, sticky fruit caramelized beneath a tender cake that flips to reveal a glossy, golden top. This version adds a splash of bourbon for a slightly boozy warmth that lifts the ripe peach flavor into something memorable and a little grown-up. If you grew up on summer fruit desserts, this will feel like a modern heirloom you’ll want to make again and again.

Why make this recipe
If you’re tired of the same plain fruit desserts and want something that’s impressive with minimal fuss, this bourbon-peach upside-down cake is perfect because it combines caramelized fruit, tender cake, and a hint of boozy depth in one pan—no fancy techniques required.

Step-by-Step Guide to Making Bourbon Peach Upside Down Cake

Ingredients

4 large peaches, sliced
1/2 cup brown sugar
1/4 cup unsalted butter
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup buttermilk
1/4 cup bourbon
3 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Directions

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
In a skillet, melt the butter and brown sugar over medium heat. Add the peach slices and cook just until they begin to soften and the sugar starts to caramelize—about 3–5 minutes. Arrange the peaches and any caramel in the bottom of the prepared pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, whisk the granulated sugar and eggs until combined, then add the buttermilk, bourbon, and vanilla. Mix the wet ingredients into the dry until just combined.
Pour the batter evenly over the peaches in the pan, smoothing the top gently with a spatula.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Allow the cake to cool in the pan for 5–10 minutes, then carefully invert it onto a serving plate. Serve warm or at room temperature.

Why this combination works
The technique of cooking the peaches briefly with butter and brown sugar concentrates their juices and starts a caramel that becomes the glossy top when inverted. The bourbon in the batter deepens the aromatic profile—think warm caramel, vanilla, and a faint hint of oak—while buttermilk keeps the crumb tender and balanced. Together, these elements make a dessert that’s both down-to-earth and a little celebratory.

How to make the caramelized peaches sing

Use ripe but firm peaches so they hold their shape during the brief caramelization and baking. Overripe fruit can turn mushy and release too much liquid.
Don’t skip the quick cook of the peaches in the skillet; it not only softens but creates a sticky glaze that clings to the cake when inverted.
If you like a stronger bourbon flavor, brush the peach slices lightly with a teaspoon or two of bourbon before arranging them in the pan.

Serving Suggestions for Bourbon Peach Upside Down Cake

Serve a wedge warm with a scoop of vanilla ice cream and a drizzle of any leftover caramel from the pan. The contrast of warm cake and cold ice cream is classic.
For a slightly more elegant presentation, add a dollop of lightly sweetened whipped cream and a mint sprig.
If serving to a crowd, slice and plate with a small spoonful of peach preserves warmed and placed beside each serving for an extra glaze.

Best Way to Store Bourbon Peach Upside Down Cake

Room temperature: Cover loosely with foil or a cake dome and store for up to 2 days.
Refrigerator: Wrap tightly or store in an airtight container and refrigerate for up to 5 days. Bring to room temperature before serving or warm briefly in the oven.
Freezer: Wrap individual slices tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator and warm gently before serving.

Tips to make Bourbon Peach Upside Down Cake (Q&A style)
Q: How do I keep the cake moist?
A: The buttermilk in this recipe helps keep the crumb tender. Don’t overbake—start checking at 30 minutes—and avoid overmixing the batter, which can make the cake dense.
Q: Can I skip the bourbon?
A: Yes. Substitute with additional buttermilk or a tablespoon of vanilla extract for a non-alcoholic version.
Q: My peaches are very juicy—how do I prevent a soggy cake?
A: Pat them dry with paper towels before caramelizing, and consider briefly tossing slices in a tablespoon of flour to absorb excess juice.

Variations and substitutions

Swap the bourbon for dark rum or brandy if you want a different spirit character; both pair beautifully with peaches.
Use nectarines instead of peaches for a slightly firmer texture and a subtly different flavor.
For a cinnamon-scented twist, stir 1/2 teaspoon ground cinnamon into the brown sugar before caramelizing the peaches.

Baking notes and troubleshooting

If the caramel sticks badly when you invert, gently run a thin spatula around the edge of the pan before flipping to help release it. Let the cake rest 5–10 minutes; if you wait too long it can cool and stick more, but flipping too soon risks the fruit sliding.
If the top (after flipping) seems wet from excess juices, a quick broil for 30–60 seconds—watching carefully—can caramelize and dry the surface without drying the cake interior.
For even slices, chill the cake briefly in the refrigerator before cutting. Warm fruit toppings can shift when cutting fresh from the oven.

A note on ingredients and small tweaks

Peaches: If out of season, use high-quality frozen peach slices (thawed and patted dry) and reduce any extra liquid by pre-rinsing and patting. Fresh, in-season peaches deliver the best flavor.
Sugar: Brown sugar in the caramel gives depth and a molasses note; feel free to use light or dark brown sugar depending on how robust you want that flavor to be.
Butter: Unsalted butter gives you control over sodium; if your butter is salted, omit any additional salt but you may want to taste the batter if uncertain.

FAQs
Q: Can I make this in a square pan or a different size?
A: Yes. If you move to an 8×8 or 9×13 pan, adjust baking time—an 8×8 will be thicker and may need a bit longer, while a 9×13 will be thinner and bake faster. Keep an eye on the toothpick test.

Q: How do I reheat slices without drying them out?
A: Warm gently in a 300°F oven for 8–12 minutes, or microwave briefly in 10–15 second bursts. Cover with foil in the oven to retain moisture.

What if I don’t have buttermilk?
Stir 1 tablespoon of lemon juice or white vinegar into a 1/2 cup measuring cup, then fill to the 1/2 cup line with milk and let sit for 5 minutes. It won’t be identical to cultured buttermilk but works well in a pinch.

Pairings and occasions
This cake is versatile: it’s lovely at a casual summer picnic, can be dressed up for a birthday or holiday dessert table, and works well as a finish to a dinner party thanks to the bourbon note that feels grown-up without being overbearing. Pair each slice with a glass of the same bourbon used in the cake for a fun tasting, or keep it simple with black coffee or Earl Grey tea to contrast the sweetness.

Scaling and make-ahead

To make ahead, bake the cake, allow it to cool, then wrap and refrigerate. Rewarm gently before serving. This makes entertaining easier because you can focus on final plating and accompaniments.
To double the recipe, use a 9×13 pan and watch bake time closely; the cake may bake more quickly or slowly depending on depth—use the toothpick test.

Final presentation ideas

Dust with a light sprinkle of powdered sugar just before serving for a classic look.
Top with a few thinly sliced fresh peaches fanned attractively and a few toasted almond slivers for crunch.
Serve with small bowls of accompaniments—caramel sauce, whipped cream, or a citrusy curd—to let guests customize.

Internal resource
If you enjoy playful, themed baking projects alongside classics like this peach cake, you might like the fun ideas on the Baby Yoda cupcakes page at Baby Yoda cupcakes — The ultimate guide.

Conclusion

This bourbon peach upside-down cake is an easy way to elevate summer fruit into a dessert that feels both nostalgic and a little sophisticated. If you want to compare a similar take on peaches and bourbon with a slightly different approach, check out Bakes by Brown Sugar’s peach bourbon upside-down cake for another home baker’s version. For a cinnamon-sugared spin that leans into warm spices, take a look at How Sweet Eats’ cinnamon sugar bourbon peach upside-down cake for more inspiration.