This bourbon peach upside down cake became one of my most-requested desserts the summer I learned to judge a local bake-off. I discovered this combination of juicy stone fruit and warm caramel during a late July farmers' market run, when the peaches were impossibly fragrant and perfectly ripe. The first time I tried making it, the house filled with the scent of browned sugar and baked fruit, and my family hovered in the kitchen like it was the most natural thing in the world to do. That instant approval—warm slices, soft crumb, and that glossy peach crown—made this cake a staple for backyard dinners and birthdays.

What makes this cake special is the balance between the bright peaches and the deep, slightly smoky caramel lifted by a touch of bourbon. The cake itself is tender and buttery, made with a combination of all-purpose and a small amount of almond flour to add a subtle, nutty texture without overwhelming the fruit. The caramel layer is straightforward but requires attention; caramel moves quickly from perfect amber to bitter, so I watch closely and remove from heat the moment the color deepens. Serve it slightly warm with vanilla ice cream and you have a dessert that feels both homey and a little indulgent.

Ingredients

• Peaches (4 to 5): Use ripe but slightly firm freestone peaches so they hold their shape when sliced; leave the skins on for color and texture. Choose varieties like Elberta or Red Haven if available.
• Ground cinnamon (1/4 tsp): A light dusting rounds the fruit’s sweetness and plays nicely with the bourbon—use fresh ground for the best aroma.
• Water (1/4 cup) and granulated sugar (1/2 cup): These create the simple caramel; use white granulated sugar for a clean caramel flavor and avoid stirring once it’s heating to prevent crystallization.
• Bourbon (1 tbsp + 2 tbsp): A small amount in the caramel (1 tbsp) and batter (2 tbsp) adds depth. Choose a medium-bodied bourbon with caramel or vanilla notes.
• Unsalted butter (8 tbsp / 1 stick): Room temperature for creaming in the batter, and extra butter for greasing the parchment—unsalted lets you control salt levels in the finished dessert.
• Sugar (3/4 cup): Standard granulated sugar for the cake batter to provide sweetness and structure.
• Eggs (3 large): Bring to room temperature to help the batter emulsify and rise properly.
• All-purpose flour (1 cup) and almond flour (1/4 cup): The combo gives tender crumb and subtle almond flavor; sift to avoid lumps and to keep the texture light.
• Baking powder (1 tsp): The leavening that lifts the cake evenly; ensure it’s fresh for best rise.
• Vanilla extract (1/2 tsp) and ground cinnamon (1/4 tsp): These small flavor boosters tie the cake to the peach and caramel notes.

Instructions

Prepare the pan and peaches: Preheat the oven to 350°F (175°C). Line a 9-inch cake pan with parchment and butter the paper generously so the caramel and peaches release cleanly. Slice 4 to 5 peaches into wedges and arrange them in a spiral, starting from the center—this creates an even, decorative fruit layer. Sprinkle 1/4 teaspoon ground cinnamon over the arranged peaches for subtle warmth. Make the caramel: In a small saucepan combine 1/4 cup water and 1/2 cup granulated sugar. Heat over medium-high and resist the urge to stir; you can gently swirl the pan if needed. Watch closely—after about 10–15 minutes the mixture will turn a light amber. Remove from heat immediately, add 1 tablespoon bourbon (it will bubble vigorously), and pour the caramel quickly and evenly over the arranged peaches. Keep a close eye—caramel darkens rapidly and can go from perfect to bitter in seconds. Cream butter and sugar: In a large bowl, beat 8 tablespoons unsalted butter and 3/4 cup sugar until pale and fluffy, about 3 minutes with an electric mixer. This aeration gives the cake lift. Add eggs one at a time, beating well after each addition so the mixture remains emulsified. Combine dry ingredients: Whisk together 1 cup all-purpose flour, 1/4 cup almond flour, 1 teaspoon baking powder, and 1/4 teaspoon ground cinnamon. Folding the dry mix into the wet gradually prevents overworking the batter—which would yield a dense crumb—and ensures even distribution of leavening. Finish the batter: Beat in 1/2 teaspoon vanilla extract and 2 tablespoons bourbon to the creamed mixture, then add dry ingredients in two additions, mixing just until incorporated. The batter should be smooth but not overly runny; it will pour but remain substantial enough to sit atop the peaches. Assemble and bake: Gently pour the batter over the caramel-coated peaches and use a spatula to smooth the surface. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. Oven temperatures vary—start checking at 30 minutes to avoid overbaking. Cool and invert: Allow the cake to cool in the pan for 15–30 minutes so the caramel sets slightly. Run a knife around the edge, place a serving plate over the pan, and invert quickly but carefully. Remove the parchment to reveal the glossy, caramelized peach topping. Serve slightly warm with vanilla ice cream for the best contrast.

Storage Tips

Store leftovers covered tightly in the refrigerator for up to 3 days. I prefer glass containers with tight lids so moisture and odors don't alter the cake. If you want to reheat, cover loosely with foil and warm at 300°F (150°C) for 8–12 minutes; this softens the caramel and warms the peaches without drying the cake. For longer storage, wrap slices individually in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator and warm gently before serving.

Ingredient Substitutions

If you need to avoid almonds, replace the 1/4 cup almond flour with an equal amount of all-purpose flour or gluten-free 1-to-1 flour if you need a gluten-free version—but note texture will be slightly less tender. For a non-alcoholic version, replace both bourbon portions with an equal amount of unsweetened apple juice or peach nectar; you’ll lose the bourbon’s depth but retain fruit brightness. To reduce sugar slightly, trim 2 tablespoons from the cake sugar, but keep the caramel sugar as written for proper texture and shine.

Serving Suggestions

Serve slices slightly warm with a scoop of vanilla ice cream or a dollop of lightly whipped cream. Fresh mint leaves or a thin dusting of powdered sugar add pretty contrast. For a brunch twist, accompany with strong coffee or lightly spiced tea. This cake also pairs well with a late-harvest Riesling or a small glass of the same bourbon you used in the batter for a cohesive flavor experience.

Cultural Background

Upside-down cakes have roots in 19th-century home baking where fruit and simple sweeteners were layered beneath batter for an attractive, practical dessert. Pineapple upside-down cakes became popular in mid-20th-century America, but regional fruit variations—peach in the South, apple in New England—reflect local harvests. Adding bourbon nods to Southern tradition and the American fondness for using local spirits to enhance desserts.

Seasonal Adaptations

In summer use fresh ripe peaches for peak flavor; in fall, substitute peeled apples or pears and add a pinch of nutmeg. For winter, swap the bourbon for spiced rum and add orange zest to the caramel. The technique stays the same—arrange fruit, pour caramel, top with batter—but the fruit choice and spice profile tailor it to the season.

Meal Prep Tips

For make-ahead ease, caramelize and arrange the peaches in the pan up to 24 hours before baking; refrigerate tightly covered and bring to room temperature before assembling the batter. Alternatively, make the batter the morning of a party and keep refrigerated until 30 minutes before baking so it relaxes and heats through evenly. Use airtight containers for slices if packing for lunches—include a small ice pack if served with ice cream.

Ultimately, this bourbon peach upside down cake rewards attentiveness to caramel color and a steady, confident flip. It’s a dessert that celebrates seasonal fruit while offering enough richness for special occasions. I hope you try it, share it, and make your own memories around that glossy peach crown.