When you think of summer desserts, the Peach Bourbon Upside-Down Cake might just be the perfect treat to satisfy your sweet tooth. This delightful cake brings together the sweet, juicy flavors of ripe peaches with the rich, warm notes of bourbon.

You're going to love the homemade touch of this cake. The recipe is straightforward: starting with a tender sour cream base, it's topped with bourbon-flavored peaches and a hint of warm spices.
The Peach Bourbon Upside-Down Cake is a perfect mix of homemade comfort and sophisticated flavor, making it hard to resist when it's cooling on your kitchen counter.
Whether you're a baking newbie or an experienced cook, you'll find this dessert recipe both simple and rewarding. Imagine topping off your slice with a scoop of melting vanilla bean ice cream. With its rich flavor and appealing presentation, this cake is a true crowd-pleaser and is bound to be the talk of your next party or summer cookout.
Table of Contents
Ingredients and Substitutions
Making a Peach Bourbon Upside-Down Cake requires key ingredients that bring out unique flavors. Here, we'll discuss essential components, substitutes for allergens, and alternatives to peaches.
Essential Ingredients
For the topping, you'll need butter, brown sugar, peaches, and bourbon. Butter makes the base rich and creamy. Brown sugar adds a deep sweetness. Fresh, ripe peaches give the cake its fruity flavor. A splash of bourbon offers a warm, spicy note.
For the cake batter, you’ll combine all-purpose flour, baking powder, baking soda, and a pinch of salt for structure. Softened unsalted butter and granulated sugar create a fluffy texture. Large eggs provide moisture and richness. You’ll also need vanilla extract, buttermilk, and more bourbon for extra flavor.
Substitutes for Common Allergens
If you have a dairy allergy, replace butter with a dairy-free margarine. Coconut oil can also add a unique flavor. Swap buttermilk with a combination of almond milk and lemon juice. For egg allergies, use a commercial egg replacer or a flaxseed mixture.
To avoid gluten, use a gluten-free all-purpose flour blend. Ensure to add xanthan gum if it’s not in your flour mix. Use certified gluten-free baking powder and soda. Double-check that all other ingredients are gluten-free.
Alternative Fruit Options
If peaches are out of season or you want a different flavor, consider plums, apples, or pineapple. All provide a similar texture and sweetness. Plums and apples add a tart note, while pineapple adds tropical sweetness.
You can also use frozen peaches if fresh ones are unavailable. Thaw and drain them before layering. For a berry twist, try blueberries or strawberries; just reduce the amount of fruit since they release more liquid.
Preparation Techniques
When making a Peach Bourbon Upside-Down Cake, you'll focus on a few key steps, including preparing the cake pan, using the creaming method for the batter, and arranging the peach layer.
Preparing the Cake Pan
To start, preheat your oven to 350°F (175°C). Use a 9-inch round cake pan. First, melt 4 tablespoons of butter directly in the pan. If your pan isn't stovetop-safe, melt the butter in a microwave and then pour it into the pan. Spread the melted butter evenly.
Afterwards, sprinkle ¾ cup of packed brown sugar over the melted butter. Make sure the sugar covers the bottom of the pan uniformly. Finally, drizzle 2-3 tablespoons of bourbon over the brown sugar. This mix creates a caramel base that enhances the cake’s flavor.
Creaming Method for Batter
For the cake batter, gather 1 ½ cups of all-purpose flour, 1 ½ teaspoons of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Mix these dry ingredients in a separate bowl and set aside.
In a large bowl, combine ½ cup of unsalted butter at room temperature with 1 cup of granulated sugar. Use an electric mixer to cream together until light and fluffy, about 3-4 minutes. Add two eggs, one at a time, mixing well after each. Then, mix in 1 teaspoon of vanilla extract.
In a small bowl, combine ½ cup of buttermilk with ¼ cup of bourbon. Gradually add the flour mixture to the butter mixture in three parts, alternating with the buttermilk-bourbon mixture. Start and end with the flour. Mix until everything is just combined; overmixing can make the cake dense.
Arranging the Peach Layer
Prepare 3-4 ripe peaches by peeling, pitting, and slicing them. Arrange the peach slices in a circular pattern over the brown sugar mixture in the cake pan. Lay them out evenly to cover the bottom.
The goal is to have each bite of cake feature a piece of peach. Once arranged, carefully pour the prepared cake batter over the peaches. Use a spatula to spread the batter evenly, ensuring it fully covers the fruit.
Bake in the preheated oven for 45-50 minutes. Test doneness by inserting a toothpick in the center. If it comes out clean, the cake is ready. After baking, let the cake cool in the pan on a wire rack for about 10 minutes before inverting onto a serving plate.
Remember to run a knife around the edges of the pan to loosen the cake. This step helps prevent the cake from sticking when you turn it out. After inversion, let the pan sit for a few minutes before lifting it off. This allows the topping to settle.
Baking and Serving

This section guides you through the essential steps to bake and serve a perfect Peach Bourbon Upside-Down Cake. Discover how to set your oven, test if the cake is done, present it beautifully, and the best ways to serve it.
Oven Settings and Timing
Preheat your oven to 350°F (175°C). This temperature ensures the cake bakes evenly without burning.
Using a 9-inch round cake pan, melt 4 tablespoons of unsalted butter along with ¾ cup of brown sugar, directly on the stovetop or in a microwave. Place the pan in the center of your oven for consistent heat distribution. Baking typically takes 45-50 minutes.
If you notice the top browning too quickly, tent it with aluminum foil to prevent burning while the center cooks through.
Determining Doneness
To check if your cake is done, insert a wooden pick or a toothpick into the center. If it comes out clean or with just a few crumbs, your cake is ready.
Another method is lightly touching the cake's surface. It should spring back. If it leaves an indent, it needs more time.
Let the cake cool in the pan for about 10 minutes on a wire rack to set before inverting it onto a serving plate.
Presentation Tips
To enhance the cake's visual appeal, carefully run a knife around the edges of the cake to loosen it from the pan. Place a serving plate over the pan and invert it gently.
Let the pan sit a minute to allow the fruity topping to settle. Use a spatula to fix any peach slices that may have shifted. This ensures the beautiful design of caramelized peaches stays intact.
Serving Suggestions
Serve the Peach Bourbon Upside-Down Cake warm. For an added treat, top with a scoop of vanilla ice cream or a dollop of whipped cream.
To store leftovers, wrap the cake tightly in plastic wrap and keep it at room temperature for up to two days or refrigerate for up to five days. Before serving again, reheat for the best flavor and texture.
For a twist, add a pinch of cinnamon to the brown sugar-bourbon mixture. This spice complements the sweetness of the peaches and the richness of the bourbon, enhancing the overall taste.
Flavors and Textures

Peach Bourbon Upside-Down Cake combines the rich, fruity taste of peaches with a hint of bourbon and the warmth of spices. Each bite is a delightful mix of sweetness, subtle boozy notes, and spicy undertones, creating a complex and satisfying dessert experience.
Understanding the Crumb
The cake's crumb is crucial for achieving the perfect texture. Using buttermilk and room temperature butter ensures the cake is moist and tender.
Creaming the butter and sugar together for a few minutes helps to incorporate air, making the cake light and fluffy. The combination of flour, baking powder, and baking soda ensures the cake has a proper rise, creating an airy yet moist texture.
Balancing Sweetness and Boozy Notes
The sweetness of peaches and brown sugar caramelizes beautifully in the oven. However, incorporating bourbon adds depth and complexity.
Using light brown sugar offers a hint of molasses, which pairs well with the bourbon's warm, smoky notes. Adding the right amount of sugar ensures the cake is sweet but not overwhelming. Drizzling bourbon both in the topping and the cake batter infuses it with a subtle boozy flavor without overpowering the other ingredients.
Adding Complexity with Spices
Spices play a crucial role in enhancing the flavors of this cake. Cinnamon and nutmeg are traditional choices that pair well with peaches and bourbon. They add warmth and a hint of spice.
Sprinkling a bit of cinnamon over the peaches before baking can enhance the fruity flavor. Adding these spices to the cake batter ensures their notes are woven throughout the dessert, providing a multidimensional taste experience.
Experimenting with additional spices like cardamom or ginger can add even more layers of flavor to the cake.
Recipe: Peach Bourbon Upside-Down Cake
Ingredients
For the Topping:
- 4 tablespoons unsalted butter
- ¾ cup packed brown sugar
- 3-4 ripe peaches, peeled, pitted, and sliced
- 2-3 tablespoons bourbon
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ¼ cup bourbon
Instructions
Prepare the Topping:
- Preheat your oven to 350°F (175°C).
- Melt the butter in a 9-inch round cake pan over low heat.
- Once melted, sprinkle brown sugar evenly over the butter.
- Drizzle bourbon over the brown sugar.
- Arrange peach slices in a circular pattern, covering the bottom of the pan.
Prepare the Cake Batter:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and granulated sugar with an electric mixer until light and fluffy (3-4 minutes).
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- In a small bowl, combine buttermilk and bourbon.
- Add the flour mixture to the butter mixture in three additions, alternating with the buttermilk-bourbon mixture. Begin and end with flour, and mix until just combined.
Assemble and Bake:
- Carefully pour cake batter over the peaches in the pan, spreading evenly.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan on a wire rack for about 10 minutes.
Invert the Cake:
- Run a knife around the edges to loosen it from the pan.
- Place a serving plate over the cake pan, and carefully invert the cake onto the plate.
- Let the pan sit for a few minutes before lifting it off to allow the topping to settle.
Serve:
- Serve warm or at room temperature.
- Optionally, add whipped cream or vanilla ice cream on top.
Notes
- Variations: Add a pinch of cinnamon or nutmeg to the brown sugar mixture for extra flavor.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat before serving if desired.
Enjoy the delightful combination of caramelized peaches and bourbon with this moist, buttery cake!
Frequently Asked Questions
Here's some detailed information to help you make the best Peach Bourbon Upside-Down Cake. These FAQs will answer all your common questions about substitutions, baking tips, and more.
Can I use canned or frozen peaches instead of fresh peaches?
Yes, you can use canned or frozen peaches. If you use canned peaches, make sure to drain them well. For frozen peaches, thaw them and pat them dry to remove extra moisture.
What can I use as a substitute for bourbon?
You can use apple juice, peach juice, or even water if you don't want to use bourbon. Another option is to use a bourbon-flavored extract for a non-alcoholic but flavorful alternative.
How do I ensure the peaches don't stick to the pan?
To prevent the peaches from sticking, make sure the butter and brown sugar mixture evenly covers the bottom of the pan. You can also line the pan with parchment paper to help prevent sticking.
Can I make this cake without buttermilk?
Yes, you can make a simple substitute for buttermilk. Just add ½ tablespoon of lemon juice or vinegar to ½ cup of milk. Let the mixture sit for a few minutes until it starts to curdle.
Can I use a different type of flour?
You can use a gluten-free all-purpose flour blend. Ensure it is a 1:1 substitute for regular flour. The texture might be a bit different, but it will still taste great.
Can I add spices to the cake batter?
Absolutely! You can add spices like cinnamon, nutmeg, or ginger to the dry ingredients. Start with ½ teaspoon of your chosen spice and adjust to taste.
Can I use a different type of sugar for the topping?
Yes, you can use light brown sugar, dark brown sugar, or even coconut sugar for the topping. Each will give a slightly different flavor to the caramelized peaches.
Can I add nuts to this recipe?
Yes, you can add chopped nuts like pecans or walnuts for extra texture and flavor. Just sprinkle them over the brown sugar before adding the peaches.
What type of pan should I use for this recipe?
A 9-inch round cake pan with high sides is recommended. Avoid using a springform pan as it might leak.
How do I prevent the cake from being too soggy?
To prevent the cake from being too soggy, make sure the peaches are not overly ripe and juicy. Pat them dry with paper towels before placing them in the pan. Also, avoid adding too much liquid to the topping mixture.
How do I invert the cake without making a mess?
To invert the cake without making a mess, place a serving plate over the cake pan, hold them together firmly, and quickly flip them over. Let the pan sit for a few minutes before lifting it off to let the topping settle.
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