This bourbon peach upside down cake is the perfect combination of bourbon caramel, sweet peaches, and moist cake! The cake is sweet and fluffy, and the peaches are creamy and sweet!
This is the perfect upside down cake for a special occasion! The peaches make the most beautiful design, and the flavor is perfect for summer!
Why will you love this recipe:
Upside-down cakes are perfect because they are so simple to make and are beautiful without frosting. My blood orange upside down cake is a winter favorite!
This one uses bourbon caramel to sweeten and keep the pretty peach slices in place as the cake bakes. It also ensures that your gorgeous designs stay intact while baking and during the turning out of the cake.
This recipe also keeps the peel of the peaches on; this helps them stay intact while baking.
The bourbon peach upside-down cake is a dreamy cake that combines ripe peaches, bourbon caramel, and a sweet cake to make the ultimate snack cake.
Key ingredients:
Peaches: peaches are the highlight of this recipe! Thinly slice 4-5 peaches with the peel on and arrange the slices in a circular design starting at the center.
Sugar: sugar sweetens this cake and is creates the caramel that carmelizes and keeps the oranges in place.
Almond flour: almond flour with all-purpose flour provides the structure for the cake. Almond flour is a moist flour that provides a subtle almond flavor and helps to keep the cake moist.
Vanilla Extract: vanilla flavors the cake batter and helps complement the peaches' flavor.
Cinnamon: a bit of cinnamon is added to the peaches and to the cake to provide a bit of warmth and flavor.
How to make this recipe:
- Line a 9-inch cake pan with parchment paper and butter or oil the paper.
- Arrange the sliced peaches over the parchment, starting at the center and working your way out.
- Make the caramel by combining ¼ cup water with ½ cup sugar. Stir to combine and then heat over medium-high heat until it turns amber.
- Remove from heat, add the 1 tablespoon bourbon, and pour evenly over the peach slices.
- Make the cake batter by beating the butter and ¾ cup sugar, then add in the eggs, and vanilla. Beat until well mixed.
- Whisk together the flours and baking powder and then slowly beat it into the batter.
- Pour the batter over the peach slices and smooth the surface.
- Bake for 30-35 minutes or until a toothpick or knife comes out clean.
- Let the cake cool before turning it out.
The caramel:
There are several types of caramel that upside down cakes typically use. In this one, I use actual caramel like you would make to make caramel candy. Some recipes melt sugar and butter together, while others just use a brown sugar mixture to caramelize the fruit. I have tried all of these, and this method of making actual caramel and then pouring it over the fruit has created the best results. It is slightly harder because caramel can burn very fast, so you have to keep a close eye on the mixture and move quickly once it's ready.
Tricks for a perfect bourbon peach upside-down cake:
There are a few tricks that make making this little cake really easy!
- Use a cake pan, not a springform pan. If you use a springform pan, the wonderful caramel will leak out all over your oven.
- Line your pan with parchment paper and then butter or oil the parchment. Caramel is very sticky, so to ensure that your beautiful fruit topping stays intact, line the pan with parchment so it can be easily removed.
- Watch the caramel. Caramel is very particular, once it's on the heat, it cant be stirred, and it goes from underdone, to ready, to burnt very fast. So watch it very closely.
- Test it with a toothpick or knife before taking it out of the oven. Since you are baking cake batter on top of a liquidy mixture, it can need some extra baking time.
FAQ's
Upside down cakes are made by lining a cake pan with a mixture of fruit like peaches, pineapple, or banana and caramel; then, the cake batter is baked on top of that mixture. Once the cake is baked, it is flipped upside down to remove the pan and display the gorgeous fruit topping.
This recipe will keep stored in an airtight container for 2-3 days at room temperature.
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THANKS SO MUCH FOR READING ABOUT THIS AWESOME CAKE! IF YOU MAKE IT BE SURE TO LEAVE A COMMENT AND/OR GIVE THIS RECIPE A RATING! I WOULD LOVE TO HEAR EVERYONE'S THOUGHTS!
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Bourbon Peach Upside-Down Cake
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 1 9" cake 1x
- Category: cake
- Method: baking
- Cuisine: american
Description
This bourbon peach upside down cake is the perfect combination of bourbon caramel, sweet peaches, and moist cake! The
Ingredients
- 4-5 peaches cored and cut into wedges. Leave the skin on.
- 1 stick butter (8 tablespoons)
- 1 ¼ cup sugar
- 3 eggs
- 1 cup all-purpose flour
- ¼ cup almond flour
- 3 tbsp bourbon
- ½ tsp cinnamon
- ½ tsp vanilla
- 1 tsp baking powder
Instructions
- Preheat the oven to 350.
- Line a 9-inch cake pan (do not use a springform) with parchment paper and butter the paper.
- Arrange the peaches over the parchment, starting at the center and working your way out. Sprinkle ¼ teaspoon cinnamon over the peaches.
- Make the caramel by combining ¼ cup water with ½ cup sugar. Stir to combine and then heat over medium-high heat until it turns light brown. Do not stir the mixture while it is heating (about 10-15 minutes). Remove from heat and quickly add 1 tablespoon bourbon and pour evenly over the peaches.
- Make the cake batter by beating the butter and ¾ cup sugar until light and fluffy (about 3 minutes). Beat in the eggs 1 at a time, then beat in the vanilla and 2 tablespoons bourbon.
- Whisk together the flours, baking powder, and remaining ¼ teaspoon cinnamon and then slowly beat it into the batter.
- Pour the batter over the peaches and smooth the surface.
- Bake for 30-35 minutes or until a toothpick or knife comes out clean.
- Let the cake cool for 15-30 minutes before turning it out.
Notes
- Use a cake pan, not a springform pan. If you use a springform pan, the wonderful caramel will leak out all over your oven.
- Line your pan with parchment paper and then butter or oil the parchment. Caramel is very sticky, so to ensure that your beautiful fruit topping stays intact, line the pan with parchment so it can be easily removed.
- Watch the caramel. Caramel is very particular, once it's on the heat, it cant be stirred, and it goes from underdone, to ready, to burnt very fast. So watch it very closely.
- Test it with a toothpick or knife before taking it out of the oven. Since you are baking cake batter on top of a liquidy mixture, it can need some extra baking time.
Elizabeth says
This was absolutely delicious!!!
Heather R Dragon says
How do you store
Pate Giltner says
Hi! Keep in an airtight container at room temp for up to two days or up to 3-4 in the refrigerator.
Heather R Dragon says
Thank you
Pete says
Hey this looks amazing! Is it a good make ahead recipe? If I were to do it a night before for the next morning should I refrigerate it?
Pate Giltner says
Hi! Yes, you can make it the day before and just keep it refrigerated and in an airtight container!
Julie W says
This was delicious! I finished mine off under the broiler for a couple of minutes. Amazing with a little vanilla ice cream too 😉
Emma says
This is my favourite recipe for cakes. However, I don’t have peaches currently - they’re not in season. Can you replace the peaches with another fruit such as apples?
Pate Giltner says
Sorry for the late reply - but absolutely! I would just add a little milk or buttermilk to the cake if you are using a fruit with less moisture.
Ashley says
Can you freeze this cake?
Sarah Heinsz says
Can you use just all purpose flour instead of the almond flour?
Karen says
Line the whole cake pan with parchment or just the bottom?
Any tips for baking this in high altitude?
Pate Giltner says
Hi Karen! I lined the whole pan but I think you could easily just line the bottom! I'm sorry I'm not an expert at high altitude baking.
Maddy says
Hi there did you just garnish with powdered sugar to serve? Can’t wait to try!
Pate Giltner says
Yes! the peaches are so pretty - you don't need to add a lot to it
Isabella Luciano says
Hi, would slightly cooking the peaches ahead of time make them softer or do they cook enough in the oven?
Pate Giltner says
Hi! Mine have all cooked enough in the oven with the cake but if your peaches arent quite ripe - this sounds like a great solution!
Michelle says
Hello this looks amazing!!
How much almond extract do we add? It doesn’t state on the recipe.
Thanks
Tiffani says
Also wanting to know this.
Stephanie says
Hello! Can you use thawed frozen peaches?
Pate Giltner says
Hi! Absolutely!
Richard C Roth says
I'm reviewing the recipe. The cake sounds delicious. The list of ingredients calls for 3 tbps bourbon but the instructions 1 tbsp. Which is correct?
SEF says
When you use the increase quantity tab to double or triple, the ingredients are increased but not in the directions. Some people may find that confusing.