Bourbon Peach Upside Down Cake Recipe Easy Homemade Dessert

The smell of caramelized peaches with just a whisper of bourbon wafting through the kitchen is pure magic, isn’t it? This Bourbon Peach Upside Down Cake is one of those desserts that feels fancy but is surprisingly simple to make. Whether you’re serving it at a summer picnic or cozying up with a slice on a chilly evening, it’s the kind of cake that makes everyone say, “Wow!” Trust me, once you try it, you’ll wonder why you waited so long to bake this beauty.

I first made this cake during peach season, inspired by a basket of ripe peaches I picked up at the farmer’s market. The bourbon was an impromptu addition, and honestly, it took the dessert to a whole new level. The sweet peaches, rich caramel, and hint of smoky bourbon create the perfect harmony of flavors. It’s a dessert that’s indulgent yet approachable, and every bite feels like a celebration.

So, grab your apron, your cast iron skillet, and maybe even a glass of bourbon for yourself. Let’s make this irresistible Bourbon Peach Upside Down Cake!

Why You’ll Love This Recipe

• Easy to Make: Don’t let the fancy name fool you—this cake comes together quickly with just a few simple steps.
• Perfect for Any Occasion: Whether it’s a backyard barbecue, potluck, or dinner party, this dessert is guaranteed to impress.
• Sweet and Smoky Flavor: The caramelized peaches combined with the subtle bourbon undertones make it a flavor-packed treat.
• Uses Fresh Ingredients: This recipe shines with fresh, juicy peaches, making it perfect during peach season.
• A Crowd-Pleaser: Everyone loves the classic upside-down cake, but this version with bourbon adds a grown-up twist that’s unforgettable.

Unlike traditional upside-down cakes, the addition of bourbon in this recipe gives it a distinct personality. It’s not overpowering—just enough to add a layer of complexity to the peaches and caramel. Plus, the cake itself is moist, buttery, and perfectly spiced to complement the fruity topping. You’ll find yourself going back for seconds (and maybe thirds!).

Ingredients You’ll Need

This recipe uses simple, fresh ingredients to create a dessert that’s as beautiful as it is delicious. Here’s what you’ll need:

For the Peach Topping:

• 3-4 medium peaches, peeled and sliced (about 1/4-inch thick)
• 1/3 cup unsalted butter
• 1/2 cup light brown sugar, packed
• 2 tablespoons bourbon (optional but highly recommended!)

For the Cake Batter:

• 1 1/2 cups all-purpose flour (or use gluten-free flour for a GF option)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk (or substitute with regular milk mixed with 1/2 teaspoon lemon juice)

Pro Tip: Use ripe peaches for maximum flavor. If fresh peaches aren’t available, canned or frozen peaches can work in a pinch—just make sure to drain them thoroughly.

Equipment Needed

No fancy gadgets required! Here’s what you’ll need to make this Bourbon Peach Upside Down Cake:

• Cast Iron Skillet: Perfect for caramelizing the peaches and baking the cake all in one pan. A 10-inch skillet works best.
• Mixing Bowls: You’ll need at least two—one for the dry ingredients and one for the wet ingredients.
• Hand Mixer or Stand Mixer: To whip up the batter effortlessly.
• Spatula: For folding the ingredients and smoothing the batter.
• Peeler and Knife: To peel and slice the peaches.

If you don’t have a cast iron skillet, a round cake pan works too—just caramelize the peaches in a separate saucepan first.

Preparation Method

1. Preheat the oven: Set your oven to 350°F (175°C) and place the rack in the center.
2. Prepare the peach topping: In your cast iron skillet, melt the butter over medium heat. Stir in the brown sugar and bourbon until combined. Arrange the peach slices in a circular pattern over the caramel mixture. Remove from heat and set aside.
3. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy—about 2-3 minutes.
5. Add the eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
6. Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined—don’t overmix!
7. Pour the batter over peaches: Carefully spread the batter over the peach topping in the skillet, smoothing it out with a spatula.
8. Bake: Place the skillet in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and invert: Let the cake cool in the skillet for 10 minutes. Run a knife around the edges, place a serving plate over the skillet, and carefully flip to release the cake.

Warning: The skillet will be hot, so use oven mitts when flipping!

Cooking Tips & Techniques

• Don’t skimp on the butter: It’s the key to achieving that rich caramel topping.
• Use room temperature ingredients: This ensures the batter mixes evenly for a fluffy cake.
• Bourbon alternatives: If you’re not a fan of bourbon, swap it with vanilla extract or leave it out entirely.
• Keep an eye on the caramel: Don’t overcook it—it should be smooth, not burnt.
• Test for doneness: A toothpick inserted in the center should come out clean, but avoid overbaking to keep the cake moist.

Variations & Adaptations

• Gluten-Free Option: Use a 1:1 gluten-free baking flour in place of all-purpose flour.
• Alcohol-Free Version: Skip the bourbon and use an extra teaspoon of vanilla extract instead.
• Seasonal Twist: Swap peaches for apples or pears during fall, or try pineapple for a tropical vibe.
• Vegan Adaptation: Replace butter with plant-based margarine, eggs with flaxseed meal, and buttermilk with almond milk plus lemon juice.

I’ve even tried adding a sprinkle of toasted nuts over the peaches before pouring in the batter—it adds a delightful crunch!

Serving & Storage Suggestions

This cake is best served warm, straight out of the oven. Pair it with:

• A dollop of whipped cream or vanilla ice cream.
• A drizzle of salted caramel sauce for extra indulgence.
• A cup of coffee or a glass of bourbon for the adults.

To store, wrap the cake tightly in plastic wrap and refrigerate for up to 3 days. You can also freeze slices in an airtight container for up to 2 months. Reheat in the microwave or oven for that fresh-baked taste!

Nutritional Information & Benefits

Here’s the estimated nutritional breakdown per slice (based on 10 servings):

• Calories: 280
• Fat: 12g
• Carbs: 39g
• Protein: 4g

The fresh peaches provide a good source of vitamins A and C, while the cake itself is a treat worth savoring. For a lighter option, you can reduce the sugar or skip the whipped cream topping.

Conclusion

This Bourbon Peach Upside Down Cake is the perfect dessert for any occasion. With its caramelized peach topping, fluffy spiced cake, and subtle bourbon notes, it’s a recipe that’s both comforting and impressive. Whether you’re baking for friends, family, or just yourself—this cake will leave you smiling with every bite.

Give it a try, and don’t forget to let me know how it turned out in the comments below. Feel free to share your adaptations or tag me on social media—I’d love to see your creations. Happy baking!

FAQs

Can I use canned peaches instead of fresh?

Yes, canned peaches work well when fresh peaches aren’t in season. Just make sure to drain them thoroughly.

Can I make this cake without bourbon?

Absolutely! You can skip the bourbon or replace it with extra vanilla extract.

Do I need a cast iron skillet?

No, a regular round cake pan works too. Just caramelize the peaches in a saucepan first and transfer them to the cake pan.

How do I prevent the cake from sticking?

Make sure to grease your skillet or cake pan thoroughly, and don’t forget to let the cake cool for 10 minutes before flipping.

Can I make this ahead of time?

Yes, you can bake the cake a day ahead and store it in the fridge. Reheat slices in the oven or microwave before serving.

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