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Bourbon Peach Upside Down Cake

Bourbon peach upside down cake topped with caramelized peach slices, served on a white cake stand with a slice plated in the background.
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This irresistible Bourbon Peach Upside Down Cake combines juicy peaches, rich bourbon caramel, and a fluffy vanilla cake base. Perfect for summer gatherings or a cozy dessert, it flips into a showstopping, fruit-glazed masterpiece with warm cinnamon flavor and an optional bourbon whipped cream topping.

Ingredients

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  • 4 tablespoons unsalted butter (for topping)
  • 1/3 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons bourbon (for topping)
  • 6 medium peaches, sliced 1/4–1/2 inch thick
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon (for cake)
  • 12 tablespoons unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups cold heavy cream (for whipped cream)
  • 2 tablespoons bourbon (for whipped cream)
  • 2 tablespoons powdered sugar

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Place a 9-inch round cake pan on low heat. Melt 4 tbsp butter, then whisk in brown sugar and cinnamon until bubbling. Add 2 tbsp bourbon and stir for 15 seconds. Remove from heat.
  3. Arrange peach slices tightly over the caramel mixture in the pan.
  4. In a bowl, whisk flour, baking powder, salt, and 1/4 tsp cinnamon.
  5. In a mixer, beat 12 tbsp room temp butter until creamy. Add granulated sugar and beat until fluffy. Mix in eggs one at a time, then vanilla extract.
  6. On low speed, mix in dry ingredients until just combined.
  7. Drop spoonfuls of batter over peaches and gently spread to cover.
  8. Bake for 35–40 minutes until golden and a toothpick comes out clean.
  9. Cool for 5 minutes. Run a knife around edges, place a plate on top, and flip the cake. Rearrange any peaches if needed.
  10. To make whipped cream: Beat cold heavy cream with bourbon until soft peaks form. Add powdered sugar and beat briefly. Serve with cooled cake.

Notes

  • Use ripe but firm peaches for best texture.
  • Frozen or canned peaches can be substituted—thaw and dry before use.
  • For non-alcoholic version, substitute bourbon with vanilla or fruit juice.
  • Do not let cake cool in the pan longer than 5 minutes before flipping.
  • Add 1 tbsp milk to cake batter if it’s too thick to spread.

Nutrition

Find it online: https://recipeeasily.com/bourbon-peach-upside-down-cake-recipe/