This irresistible upside down cake features luscious caramel formed from butter and dark brown sugar, topped with ripe peach slices infused with bourbon and cinnamon. The moist, tender batter creates a perfect balance of flavors. It is a visually stunning dessert that invites you to indulge in every delectable bite.

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I love experimenting in my kitchen and this Bourbon Peach Upside Down Cake is a perfect example of how simple ingredients can bring big flavor. I start out by melting 1/2 cup unsalted butter with 1 cup packed dark brown sugar to form a rich caramel base, then carefully lay out 4 medium ripe peach slices.

The twist comes with 1/4 cup bourbon and 1 teaspoon ground cinnamon which add a deep, warming aroma to the cake. I focus on creating a beautifully caramelized top while keeping the nutritional benefits of fresh peaches intact.

This recipe is comparable to other peach dessert recipes like a Paleo Peach Upside Down Cake or a Peach Bourbon Dessert that you might find alongside a Peach Bourbon Cocktail Recipe. I mix in a few essentials like 2 large eggs and whole milk, which ensure the cake remains soft and moist.

It’s a simple, yet utterly delightful recipe that always brings a smile to me and my family.

Why I Like this Recipe

I really love this recipe because the flavors are amazing. I mean, the mix of caramelized butter and dark brown sugar with the fresh peaches, bourbon and cinnamon just hits different. It always reminds me of a warm summer day and makes me feel all cozy inside.

I also like how the cake turns out with a cool texture contrast. The caramel layer on the bottom gives it this sticky, crunchy feel that goes really well with the soft, moist cake on top. Its kinda surprising and fun every time I make it.

Another thing I dig is the presentation. When I flip it over, the peaches are arranged like a pretty design. It may not be perfect but its definitely eye-catching and makes the dessert look extra special.

Lastly, the recipe is pretty simple to follow. Even though it has a few extra steps with the caramel and peach arrangement, it all comes together really nicely without feeling too complicated. I really enjoy showing off that little bit of gourmet style in a way thats doable at home.

Ingredients

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Unsalted butter adds a rich creaminess and moisture thats essential for a tender cake texture
Dark brown sugar brings a deep molasses sweetness and helps keep the cake nice and moist
Ripe peaches deliver natural sweetness, fiber and vitamins while adding a juicy fruity burst
Bourbon infuses the cake with a warm, subtle boozy kick that complements the sweet notes
All-purpose flour provides structure and a light crumb that holds all the flavors together
Vanilla extract rounds out the flavor, giving a classic aroma that ties everything together

Ingredient Quantities

1/2 cup unsalted butter (plus extra for greasing your pan)

1 cup packed dark brown sugar

4 medium ripe peaches, pitted and sliced

1/4 cup bourbon

1 teaspoon ground cinnamon

1 1/2 cups all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs, at room temperature

1/2 cup whole milk

1 teaspoon vanilla extract

How to Make this

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1. Preheat your oven to 350°F and butter up your cake pan real well.

2. Melt 1/2 cup unsalted butter in the pan over medium heat and stir in 1 cup packed dark brown sugar until it melts completely.

3. Place the 4 sliced peaches evenly over the caramel, trying to arrange them nicely.

4. Mix in 1/4 cup bourbon with 1 teaspoon ground cinnamon and drizzle it over the peaches.

5. In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

6. In another bowl beat 2 large eggs (room temperature), then stir in 1/2 cup whole milk and 1 teaspoon vanilla extract.

7. Pour the wet ingredients into the dry ones and mix until just smooth, be careful not to over mix.

8. Gently pour the batter over the peaches making sure the caramel stays at the bottom.

9. Bake for 35 to 40 minutes or until a toothpick comes out clean when inserted into the center.

10. Let it cool in the pan for about 10 minutes then run a knife around the edges and flip it over onto a plate, serve it warm and enjoy!

Equipment Needed

1. Preheated oven (for baking)
2. Oven-safe cake pan (make sure you grease it really well)
3. Stove burner (for melting the butter in the pan)
4. Two mixing bowls (one for the dry ingredients and one for the wet ones)
5. Whisk (for beating the eggs and mixing the wet mixture)
6. Measuring cups and spoons (to get all the ingredients right)
7. Wooden spoon or spatula (to stir the caramel and combine the batter)
8. Knife (for slicing peaches and later running along the cake pan edges)
9. Plate (for flipping the cake over after cooling a bit)

FAQ

Q: Can I swap bourbon with another liquor?

A: Yeah you can. Rum works almost as good or even you can go without alcohol if you dont drink

Q: Can I prep the peaches ahead of time?

A: Sure thing you can slice and toss 'em in a bit of bourbon and cinnamon earlier if you want to save time later

Q: Is it ok to use white sugar instead of dark brown sugar?

A: You could try it but the cake might not have that rich as mellow flavor you get with dark brown sugar

Q: How do I know when my cake is done baking?

A: Just poke a toothpick into the centre it should come out clean when the cake is ready

Q: What type of pan is best for this cake?

A: A round cake pan that has been well greased with butter works best so the cake doesnt stick to it when you flip it over

Bourbon Peach Upside Down Cake Recipe Substitutions and Variations

If you’re out of unsalted butter you can use salted butter but reduce any extra salt you add
You can replace dark brown sugar with light brown sugar or mix white sugar with a bit of molasses (about 1 tablespoon per cup)
If bourbon ain’t on hand try spiced rum or even extra peach juice to keep that sweet depth
Whole milk can be swapped with 2% milk or a non-dairy option like almond milk in a pinch
Instead of peaches you can use nectarines or apricots which bring similar sweetness and flavor

Pro Tips

1. Try letting your eggs and milk warm up to room temp before mixing them in the batter; it helps the cake rise better and makes for a smoother mix overall.
2. Be careful when melting the butter and brown sugar together. If you let it burn even a little, it messes up the caramel flavor, so keep an eye on it while stirring.
3. Don’t over mix your batter once you combine the wet and dry ingredients. A few lumps here and there is okay and will give your cake a softer texture.
4. When you lay the peach slices on the caramel, try to spread them out evenly so every bite gets a good balance of dessert flavors. This little step makes a big difference in the taste and presentation.