Bourbon Peach Upside Cake

Warm summer days always call for something a little extra special and this Bourbon Peach Upside Cake delivers that perfectly caramelized fruit magic with a fluffy golden crumb. It is the kind of rustic dessert that looks impressive on the table but is easy enough for any home baker to pull together. Each bite is a delicious balance of juicy peaches, toasty bourbon, and just a hint of almond.

I made this the very first time after visiting a roadside peach stand and it has become my go-to dessert for both potlucks and quiet evenings at home sharing with friends.

Ingredients

• fresh peaches: look for fragrant fruit that gives slightly under gentle pressure and avoid overly hard or green peaches
• unsalted butter: choose high quality for a creamy cake base and to help create that glossy caramel crust
• sugar: classic granulated works best here for both the cake and homemade caramel
• bourbon: adds complexity choose one you enjoy sipping as the flavor comes through subtly
• almond flour: gives a tender crumb and pairs well with peaches be sure it is fresh
• eggs: large and at room temperature for even mixing and better structure
• vanilla: look for pure extract for the most natural aroma
• cinnamon: adds gentle spice and warmth do not leave it out
• all-purpose flour: standard choice for upside-down cakes just make sure it is not packed
• baking powder: check the date so the cake rises properly

Instructions

Prepare the Cake Pan:

Butter a nine inch round cake pan thoroughly and line the bottom with a circle of parchment paper pressing it flat then butter the parchment as well. This prevents any sticking and helps the cake release cleanly after baking.

Arrange the Fruit:

Slice the peaches into even wedges leaving the skin on for extra color and texture. Starting in the center of the pan carefully fan out the slices in a spiral working outward so they overlap. Sprinkle ground cinnamon generously over the layered peaches so every bite is seasoned.

Make the Caramel:

In a small saucepan combine water and half a cup of sugar. Stir just long enough to moisten the sugar then set over medium high heat and leave it untouched as it bubbles. Keep a close eye and as soon as it turns light amber swirl the pan to even out the color and immediately remove from the heat. Quickly add a splash of bourbon and pour the hot caramel evenly over the peaches.

Mix the Cake Batter:

In a large mixing bowl beat softened butter with three quarters cup sugar until pale and fluffy. Add eggs one by one fully incorporating each before moving on then blend in the vanilla and remaining bourbon. In a separate bowl whisk together all-purpose flour almond flour baking powder and the rest of the cinnamon. Gradually add dry mixture to wet and blend until smooth stopping to scrape the sides as needed.

Assemble and Bake:

Spoon the thick batter gently on top of the caramel peach arrangement and spread evenly without disturbing the fruit. Smooth the surface with a spatula. Bake in the center of the oven for about thirty to thirty five minutes or until a knife emerges with just a few crumbs attached.

Cool and Invert:

Once baked let the cake rest on a wire rack for at least fifteen and up to thirty minutes. Carefully run a knife around the edge and place a serving plate over the pan. Invert swiftly then lift off the pan and peel away the parchment to reveal the glossy golden peaches on top.

The slight nuttiness from almond flour adds a subtle twist that I love especially when paired with juicy peaches. Once my niece requested this for her birthday instead of a traditional cake and now the smell of baking peaches always reminds me of that happy summer day.

Storage and Leftover Tips

This cake keeps well wrapped at room temperature for up to two days. For longer storage move it to the fridge and let it come to room temperature before serving. If you want to freeze individual slices wrap them tightly in plastic and then in foil to keep them from absorbing any unwanted flavors. The caramel keeps the top moist even after a few days which is one of its biggest advantages.

Easy Ingredient Swaps

If peaches are not in season consider using nectarines or even sliced apples for a cozy fall twist. Replace bourbon with dark rum or a nonalcoholic vanilla extract for a kid friendly version. If you prefer a nut free cake simply use only all purpose flour and skip the almond flour.

Perfect Ways to Serve This

A dollop of whipped cream or a scoop of vanilla ice cream turns every slice into a special occasion. Serve slightly warm for the best texture and flavor. I like to bring this cake to picnics and cut it into squares for easy sharing.

The Story Behind This Recipe

I discovered upside cakes in my grandma’s kitchen watching her flip out pan after pan of glistening fruit topped cakes. The moment I added bourbon and almond flour to the mix it became my signature summer dessert. This recipe always gets requests at family gatherings and potlucks.

Adapting for Every Season

swap peaches for plums in late summer use pears and ginger for a winter treat strawberries add a tangy note in spring

What People Are Saying

My friends always act surprised when I tell them how simple it is to make. One neighbor said it tasted like a bakery specialty and asked for the recipe the very next day. The aroma alone brings everyone running into the kitchen.

Freezer Meal Conversion

Let the cake cool completely. Wrap the whole cake or individual slices in cling film and then in a freezer bag. Thaw overnight at room temperature and warm slices gently in the microwave if desired. The caramel sets even after freezing and keeps the fruit soft.

This rustic cake brings a taste of summer sunshine to your table. One bite and you will want to make it again and again.

Recipe Q&A

→ Can I use canned or frozen peaches if fresh aren't available?

Yes, canned or frozen peach slices work well. Drain and pat dry before arranging in the pan for best results.

→ What does bourbon add to the cake?

Bourbon imparts warmth and depth of flavor, complementing the sweetness of the peaches and caramel.

→ Why is almond flour used in this cake?

Almond flour adds moisture and a subtle nutty undertone, enhancing the cake's texture and flavor.

→ How do I prevent the cake from sticking to the pan?

Line the pan with parchment paper and butter it thoroughly to ensure easy release after baking.

→ Can this cake be made a day ahead?

Yes, it keeps well overnight. Store covered at room temperature and invert just before serving for freshest texture.