Bourbon Peach Upside Down Cake – Easy Homemade Summer Treat

Posted on August 17, 2025

bourbon peach upside down cake - featured image

The scent of caramelized peaches bubbling away in the oven, mingling with a hint of bourbon and warm vanilla—honestly, it’s pure summer magic. The first time I made this bourbon peach upside down cake, it was a sweltering July afternoon, and my kitchen windows were fogging up from the heat (but I didn’t care—I just had to have that gooey, golden cake!). If you’re looking for a show-stopping summer treat that’s as easy as it is impressive, you’ve just stumbled on my all-time favorite.

I discovered this recipe during a family reunion when my aunt tossed a splash of bourbon into the peach syrup “just to see what would happen.” Turns out, what happened was spectacular! Since then, I’ve made this bourbon peach upside down cake more times than I can count—sometimes with a scoop of vanilla ice cream, other times on its own, fresh from the oven. It’s the kind of cake that looks fancy but comes together with basic ingredients and a few smart tricks. The juicy, sun-ripened peaches get all jammy, the edges caramelize just right, and the bourbon adds a grown-up twist that’s subtle but unforgettable.

This recipe is perfect for backyard barbecues, lazy Sunday brunches, or, honestly, whenever you need a little slice of sunshine. Whether you’re baking for a crowd or just treating yourself (no judgment here!), this bourbon peach upside down cake delivers every time. As someone who’s tested it in every kind of pan and with every variety of peach, I promise you’ll keep coming back to this one. Let’s make summer memories—one irresistible slice at a time!

Why You’ll Love This Bourbon Peach Upside Down Cake

Quick & Easy: You’ll have this cake in the oven in under 20 minutes, making it a lifesaver for last-minute summer gatherings or weeknight cravings.
Simple Ingredients: Nothing fancy here—just ripe peaches, pantry staples, and a splash of bourbon for good measure. Most of these are probably sitting in your kitchen right now!
Perfect for Summer Occasions: Whether it’s a backyard BBQ, potluck, or just a lazy evening on the porch, this cake fits the bill. Trust me, it’s the ultimate summer dessert.
Crowd-Pleaser: Adults swoon over the bourbon-kissed peaches, and kids love the gooey caramel top. I’ve never had leftovers last more than a day.
Unbelievably Delicious: The combination of jammy peaches, caramel sauce, and tender cake is pure comfort. One bite, and you’ll see why my family requests it every summer.

What really sets this bourbon peach upside down cake apart? It’s the way the bourbon deepens the flavor without overpowering the fruit, and how the caramel sauce seeps into the cake for that perfect sticky edge. I always blend the peaches with a little brown sugar and butter—no shortcuts—so you get those glorious, syrupy pockets in every slice. And honestly, the flip moment (when you turn the cake out and see all those golden peaches) never gets old.

This isn’t just another upside down cake; it’s the recipe you’ll want to show off. It’s forgiving, too—if your peaches are a little overripe, even better! I’ve made this for brunch, dessert, and even as a cheeky breakfast with coffee. It’s comforting, slightly boozy (but not too much), and 100% summer in every bite. If you need a dessert that’s equal parts easy, beautiful, and crave-worthy, this is it.

Ingredients Needed for Bourbon Peach Upside Down Cake

This bourbon peach upside down cake keeps things simple—no rare ingredients or tricky steps, just honest, fresh flavors that shine. Here’s what you’ll need:

For the Peach Topping:
- 4 large ripe peaches, sliced (about 700g, skin on or off—your call; I usually leave the skin for extra color and nutrients)
- 1/3 cup (75g) unsalted butter
- 2/3 cup (135g) packed light brown sugar (for that deep caramel flavor)
- 2 tablespoons bourbon (I like Maker’s Mark or Woodford Reserve, but use your favorite—skip for a family-friendly version)
- 1 teaspoon pure vanilla extract
- Pinch of salt
For the Cake Batter:
- 1 1/2 cups (180g) all-purpose flour (I’ve used King Arthur and Bob’s Red Mill—both work great)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened (let it sit out for 30 minutes for best results)
- 2/3 cup (135g) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (120ml) sour cream or Greek yogurt (full-fat is best—adds moisture and tang)
- 1/4 cup (60ml) whole milk (can sub with almond or oat milk for dairy-free)
- 2 teaspoons pure vanilla extract
- 1 tablespoon bourbon (optional, but it ties the whole cake together!)

Ingredient Tips: If peaches aren’t in season, canned or frozen (thawed and drained) peaches work in a pinch. For a gluten-free version, swap the flour for a trusted 1:1 gluten-free blend. No bourbon? Use extra vanilla or a splash of orange juice for a family-friendly twist. I always recommend using ripe but not mushy peaches—the kind you’d want to eat straight from the fruit bowl.

Equipment Needed

9-inch (23cm) Round Cake Pan: This size gives perfect thickness and caramelization. In a pinch, a 9-inch cast iron skillet works and adds a rustic touch!
Mixing Bowls: At least two—one for your dry ingredients, one for wet.
Hand Mixer or Stand Mixer: For creaming the butter and sugar; a whisk and some elbow grease work if you’re feeling old-school.
Rubber Spatula: For scraping every last bit of batter from the bowl.
Measuring Cups & Spoons: Accurate measurements really do matter here (especially for the caramel topping).
Small Saucepan: You’ll use this to melt the butter and sugar for the peach topping.
Cooling Rack: Helps your cake cool evenly after baking.

Personal Note: I’ve made this cake in everything from a fancy non-stick cake pan to a beat-up old skillet. Just be sure whatever you use is well-greased, and for pans with removable bottoms, place a tray underneath to catch any drips. If you’re eyeing specialty pans, stick to reliable brands like USA Pan or Nordic Ware—they last forever with a little care (hand-wash only, please!).

Preparation Method

Preheat the Oven: Set your oven to 350°F (175°C). Butter your 9-inch (23cm) cake pan or skillet thoroughly so nothing sticks later.
Make the Peach Topping: In a small saucepan, melt 1/3 cup (75g) butter over medium heat. Stir in 2/3 cup (135g) brown sugar, 2 tablespoons bourbon, 1 teaspoon vanilla, and a pinch of salt. Let it bubble for about 2 minutes, stirring gently, until thickened and glossy. Remove from heat.

Tip: If the caramel seems grainy, keep stirring—it’ll smooth out as it cools in the pan.
Arrange the Peaches: Pour the caramel bourbon mixture into your prepared pan. Arrange the peach slices in circles or a sunburst pattern (or just scatter them for a more rustic look—I promise it’ll taste great either way).
Mix Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups (180g) flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
Cream Butter & Sugar: In a large bowl, use a mixer to beat 1/2 cup (115g) butter and 2/3 cup (135g) granulated sugar until light and fluffy (about 2-3 minutes). This step gives the cake its airy texture.

Efficiency Tip: Start this step while your caramel cools slightly in the pan.
Add Eggs & Flavors: Beat in the eggs one at a time, scraping down the bowl after each. Mix in 2 teaspoons vanilla and 1 tablespoon bourbon (if using).
Add Sour Cream & Milk: Mix in 1/2 cup (120ml) sour cream and 1/4 cup (60ml) milk until just combined.
Combine Wet & Dry: Add the dry ingredients to the wet in two batches, mixing until just combined. Don’t overmix—stop as soon as you don’t see dry flour.

Warning: Overmixing can make the cake tough, so go easy here!
Spread the Batter: Gently spoon the batter over the peaches and caramel, smoothing the top. Try not to disturb the peaches.
Bake: Bake for 38-45 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, cover loosely with foil for the last 10 minutes.

Sensory Cue: The cake will smell nutty and caramelized when ready, and the edges will pull slightly away from the pan.
Cool & Flip: Let the cake cool in the pan for 10-15 minutes (set a timer!). Run a butter knife around the edges, then place a plate over the top and carefully invert. If any peaches stick, just nudge them back in place—no big deal!
Serve: Enjoy warm or at room temperature, with a scoop of vanilla ice cream or a dollop of whipped cream if you like.

Personal Tip: If you’re nervous about flipping, place a towel over your arm to protect from any hot caramel drips—learned that one the hard way!

Cooking Tips & Techniques

Don’t Rush the Caramel: Letting the butter and sugar melt together on gentle heat is key. If the mixture separates, just whisk it back together off the heat—it’ll be fine once baked.
Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temp. This helps everything blend smoothly and prevents a dense cake.
Layer Peaches Generously: Don’t skimp on the peach slices! Overlapping them a bit is good—they shrink as they bake and you want plenty of fruit per bite.
Troubleshooting Soggy Bottoms: If your peaches are very juicy, you can pat them dry before layering to avoid excess moisture. I’ve had a few soggy cakes before learning this trick.
Even Baking: Rotate the pan halfway through baking for even browning, especially if your oven has hot spots (mine sure does!).
Let It Rest Before Flipping: Ten to fifteen minutes is the sweet spot—flip too soon and the caramel runs everywhere; wait too long and the topping starts to stick.

Honestly, I’ve made every mistake possible with this cake—forgot the baking powder, got distracted and overbaked it, even dropped a peach slice on the floor (five-second rule!). But every time, it still tasted amazing. With these tips, you’ll get a gorgeous, gooey bourbon peach upside down cake every single time. Multitask by prepping your batter while the caramel cools, and you’ll be a summertime dessert hero.

Variations & Adaptations

Gluten-Free Version: Swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve tried Bob’s Red Mill and had great results—just check for doneness since bake times may vary slightly.
No Bourbon? No Problem: For a family-friendly or alcohol-free version, skip the bourbon and double the vanilla. You can also add a splash of orange juice or almond extract for a different twist.
Seasonal Fruit Swaps: Not peach season? Use nectarines, plums, apples, or even fresh cherries. I once made this with half peaches, half blackberries, and it was a huge hit at brunch.
Dairy-Free Adaptation: Use vegan butter, dairy-free milk, and coconut yogurt instead of sour cream for a totally dairy-free treat. The cake stays moist and flavorful.
Spice It Up: Add a pinch of cinnamon or ground ginger to the caramel for a warm, spicy kick. It really brings out the peach flavor.

My personal favorite twist? Add a handful of raspberries or blueberries to the peaches before pouring in the caramel. The extra pop of color and flavor is just gorgeous, especially for summer parties. You can also bake this in individual ramekins for sweet single-serves—reduce baking time to about 25 minutes.

Serving & Storage Suggestions

This bourbon peach upside down cake is best enjoyed slightly warm, when the caramel is gooey and the cake is melt-in-your-mouth soft. I love serving thick slices with a scoop of vanilla ice cream or a dollop of whipped cream for a classic combo. For brunch, a spoonful of Greek yogurt and a sprinkle of toasted almonds takes it in a lighter direction.

Pair it with cold brew coffee, sweet tea, or even a sparkling peach cocktail for extra summer vibes. Leftovers (if you have any!) will keep well in an airtight container at room temperature for up to 2 days, or in the fridge for 4-5 days. To reheat, pop a slice in the microwave for 10-15 seconds or warm in a low oven. The flavors deepen after a day, so it’s honestly even better on day two. For longer storage, wrap tightly and freeze for up to 2 months—thaw overnight and refresh in the oven.

Nutritional Information & Benefits

One slice of bourbon peach upside down cake (when cut into 10 servings) has roughly:

Calories: 320
Fat: 13g
Carbohydrates: 48g
Protein: 4g
Sugar: 29g

Health Highlights: Peaches are packed with vitamins A and C, plus fiber and antioxidants. The cake has less added sugar than most upside down cakes, and you can easily make it gluten-free or dairy-free for special diets. Allergens include dairy, eggs, and wheat—just swap as needed with the tips above. I love how this cake lets you enjoy summer fruit in a fun, nostalgic way without feeling too heavy. It’s dessert with a little sunshine boost!

Conclusion

If you’re dreaming of a show-stopping, fuss-free summer treat, this bourbon peach upside down cake is the answer. It’s sweet, buttery, fruit-filled, and has just the right touch of bourbon for a grown-up twist. Every slice brings a little bit of sunshine to your table, whether you’re celebrating something special or just want to make an ordinary day feel like a party.

I love how easy it is to customize—swap in your favorite fruits, skip the bourbon, or make it gluten-free as needed. Honestly, this is the kind of cake that disappears fast, with everyone asking for the recipe! Give it a try, and let me know your favorite variation. Leave a comment, share a photo, or tell me how you made it your own. Here’s to soaking up summer, one delicious slice at a time. Happy baking!

FAQs About Bourbon Peach Upside Down Cake

Can I use canned or frozen peaches instead of fresh?

Yes, you can! Just be sure to drain canned peaches well and thaw (then pat dry) frozen peaches before using. The flavor will still be awesome.

What can I substitute for bourbon?

If you want to skip the bourbon, simply use extra vanilla extract or a splash of orange juice. The cake will still be delicious and family-friendly.

My cake stuck to the pan—what went wrong?

This usually means the pan wasn’t greased enough or the cake cooled too long before flipping. Next time, use plenty of butter and flip after 10-15 minutes. If any fruit sticks, just patch it back on top.

Can I make this cake ahead of time?

Definitely! The flavors develop even more after a day. Store covered at room temp or in the fridge, then serve slightly warmed or at room temperature.

How do I make this cake gluten-free or dairy-free?

Swap the all-purpose flour for a 1:1 gluten-free blend, and use dairy-free butter, milk, and yogurt. The cake stays moist and flavorful with these adjustments!

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