I love to bake and I love simple cakes. Peach Bourbon Upside-Down Cake is one of my favorite summer treats because it feels fancy and it is easy to make. I share it with friends when the peaches are ripe and bright.

My dad James taught me to watch the caramel. My sister Jennifer cheers when I bring this cake to family dinners with Mom Eva nearby.

Your Ingredients List

2 cups fresh peaches, sliced
1/2 cup brown sugar
1/4 cup butter
1/4 cup bourbon
1 teaspoon cinnamon
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup milk
2 large eggs
1 tablespoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt

My Go-To Equipment

I keep a small set of tools for this cake. I use a 9-inch round cake pan to get the shape right. I also like a heavy saucepan to melt the sugar and butter. A rubber spatula helps me move the caramel and peach slices into the pan without mess. I use a large mixing bowl and a whisk so the batter is smooth but not overworked. I also keep an oven thermometer by my stove to make sure the oven runs at the right heat.

I like to keep a thin offset spatula for spreading the batter and a cooling rack for the finished cake. If I make a few cakes at once, I reach for a second pan. For tips on similar upside down cakes, I refer to my write up on the chocolate cherry upside-down cake to see how I layer fruit and caramel.

The Simple Steps to Follow

Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
Melt the butter and brown sugar in a saucepan over medium heat.
Stir in the bourbon and cinnamon until the mixture is smooth.
Pour the caramel into the bottom of the prepared pan.
Arrange the peach slices in the caramel in a neat single layer.
Mix the flour, granulated sugar, baking powder, and salt in a large bowl.
Whisk the milk, eggs, and vanilla in a separate bowl.
Gently combine the wet and dry ingredients until just mixed.
Pour the batter over the peaches and smooth the top lightly.
Bake for 30 to 35 minutes until a toothpick in the center comes out clean.
Let the cake cool for 10 minutes in the pan on a rack.
Run a knife around the pan edge, set a plate on top, and invert the cake onto the plate.
Serve warm or at room temperature and spoon any extra caramel over slices.

Healthy Twists on a Classic

I like to keep dessert light and honest. To make this cake a touch healthier, I swap half the all-purpose flour for whole wheat pastry flour. I use less bourbon when children are at the table, and I let the peach juices shine. I sometimes reduce the granulated sugar by one quarter cup and add a splash of fresh lemon juice to the batter for brightness.

You can also bake the cake in smaller ramekins for single-serve portions. This controls portions and keeps the cake fresh for more days. I often add a handful of oats to the batter for texture, or top the peaches with a sprinkle of chopped almonds before I bake. These small moves change the cake but keep the same warm flavor I love.

Serving Suggestions From My Table

I serve this cake with plain vanilla ice cream to balance the warm caramel. A dollop of whipped cream works well too, and a few fresh mint leaves add a clean note. For brunch, I like a small slice with a cup of strong coffee. For a summer party, I plate a slice with a light fruit salad.

If you want to match drinks, make peach bellini cupcakes or a peach cocktail to repeat the peach flavor. I often pair the cake with a peach drink from my recipe for peach bellini cupcakes so the table tastes of summer in every bite.

Getting It Just Right

I watch the caramel closely. The sugar and butter melt quickly and will darken fast. I take the pan off heat if it looks like it might burn. The bourbon adds depth, so I stir it in with care. If you do not want alcohol, add a tablespoon of apple cider or extra peach juice instead.

When you mix the batter, I stop as soon as the flour disappears. Over mixing makes a dense cake. The cake is done when the toothpick comes out clean. If the top browns too fast, I tent foil loosely over the pan in the last ten minutes. Let the cake cool for ten minutes so the caramel sets a little. If you try to flip it too soon, the fruit may shift.

I use ripe but firm peaches. Too soft fruit will break and make the caramel run. If your peaches are tart, add an extra tablespoon of brown sugar for balance. If your oven runs hot, lower the oven by ten degrees and add five to ten minutes of bake time. Small changes help you get the result you like.

How to Store Leftovers

I wrap leftover cake in plastic wrap or place it in an airtight container. The cake keeps well at room temperature for one day. For longer storage, I refrigerate it for up to four days. Bring refrigerated slices to room temperature before serving for the best texture.

You can also freeze slices for up to two months. Wrap each slice tightly in plastic wrap and then foil. Thaw in the fridge overnight and warm for a few minutes in a low oven to refresh the caramel. I find little reheats bring the cake back to life.

Enjoy Every Moment

I bake this cake when I want a simple showstopper. I enjoy the way the kitchen fills with the scent of peaches and caramel. I take my time when I slice it and I share it when friends arrive. Baking this cake is a small ritual that keeps me close to good times and simple food.

A Few Common Questions

[FAQ Question 1 including the recipe name]

Yes. I often make Peach Bourbon Upside-Down Cake without alcohol. I replace the bourbon with equal parts peach juice or apple cider. The cake keeps the rich flavor and the caramel still shines.

[FAQ Question 2 including the recipe name]

You can use canned peaches in a pinch. Drain them well and pat them dry so the caramel does not get too thin. I prefer fresh peaches in season, but canned peaches work if you do not have fresh fruit.

[FAQ Question 3 including the recipe name]

If the cake sticks, wait a bit longer before inverting. I let the pan cool for a few extra minutes and then run a thin knife around the edge. Warm the bottom slightly over low heat for a few seconds if needed, then flip onto a plate. The cake should release cleanly when you follow these steps.

Peach Bourbon Upside-Down Cake

Author: sarah
Total Time: 50 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A simple and fancy summer cake featuring fresh peaches and a rich bourbon caramel.

Ingredients

Scale

2 cups fresh peaches, sliced
1/2 cup brown sugar
1/4 cup butter
1/4 cup bourbon
1 teaspoon cinnamon
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup milk
2 large eggs
1 tablespoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt

Instructions

Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
Melt the butter and brown sugar in a saucepan over medium heat.
Stir in the bourbon and cinnamon until the mixture is smooth.
Pour the caramel into the bottom of the prepared pan.
Arrange the peach slices in the caramel in a neat single layer.
Mix the flour, granulated sugar, baking powder, and salt in a large bowl.
Whisk the milk, eggs, and vanilla in a separate bowl.
Gently combine the wet and dry ingredients until just mixed.
Pour the batter over the peaches and smooth the top lightly.
Bake for 30 to 35 minutes until a toothpick in the center comes out clean.
Let the cake cool for 10 minutes in the pan on a rack.
Run a knife around the pan edge, set a plate on top, and invert the cake onto the plate.
Serve warm or at room temperature and spoon any extra caramel over slices.

Notes

For a healthier twist, swap half the all-purpose flour for whole wheat pastry flour and reduce the sugar. Use less bourbon for kids and consider baking in ramekins for single-serve portions.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 250mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2g
Protein: 5g
Cholesterol: 55mg

Keywords: Peach Cake, Upside Down Cake, Summer Dessert, Bourbon Cake