This bourbon peach upside down cake is one of those comforting desserts that quickly became a warm-weather staple in my kitchen. I first developed this combination on a late summer afternoon when an overflowing basket of ripe peaches demanded attention. The scent of caramelized sugar and peaches in the oven has a way of calling everyone to the table; the bourbon adds a subtle depth that lifts the sweetness without overpowering the fruit. I still remember serving this at a casual backyard dinner — the plate came back empty and the compliments kept coming.

The textures are what keep me coming back: tender cake with a fine crumb, a glossy caramel layer, and peaches that still hold their shape with a slight yielding bite. The recipe balances buttery richness with bright fruit notes and a whisper of cinnamon. It’s approachable enough for weeknight baking yet elegant for entertaining. Because the method relies on simple steps — arrange the fruit, pour a quick caramel, prepare a classic butter-and-egg batter — it’s a great recipe to teach friends who are new to baking. The result is impressive but the work is straightforward, which is exactly how I like desserts to behave.

Ingredients

• Peaches: 4 to 5 ripe but slightly firm peaches, cored and sliced into wedges with skins left on. Choose freestone varieties when possible for easy slicing; look for fragrant fruit without overly soft spots.
• Ground cinnamon: 1/4 teaspoon for the fruit layer to add warmth; use Ceylon or regular cassia cinnamon based on your pantry.
• Water: 1/4 cup to help the sugar dissolve and start the caramel formation evenly.
• Sugar for caramel: 1/2 cup granulated sugar. For the best texture, use standard white sugar and watch the color closely as it melts.
• Bourbon for caramel: 1 tablespoon added off the heat for aroma and a gentle boozy note. Use a decent mid-range bourbon.
• Butter: 8 tablespoons (1 stick) unsalted, used in the batter to build richness and tender crumb. Bring to room temperature for easier creaming.
• Sugar for batter: 3/4 cup granulated sugar to sweeten and assist with structure.
• Eggs: 3 large eggs provide lift and structure; add one at a time for proper emulsification.
• All-purpose flour: 1 cup for the main structure of the cake; spoon and level for accuracy.
• Almond flour: 1/4 cup for tenderizing and a subtle nutty note—blanch almond flour works best.
• Baking powder: 1 teaspoon to give reliable rise in this small pan.
• Vanilla extract: 1/2 teaspoon to round the flavors.
• Bourbon for batter: 2 tablespoons to echo the caramel's character.
• Ground cinnamon: 1/4 teaspoon included in the dry mix for a gentle spice throughout the crumb.

Instructions

Preheat and prep: Preheat the oven to 350°F. Line a 9-inch cake pan with parchment paper and grease it generously. Arrange the peach wedges over the parchment in a tight spiral starting from the center; this creates a uniform upside down pattern after inversion. Sprinkle 1/4 teaspoon ground cinnamon over the peaches. The parchment prevents sticking and helps lift the finished cake cleanly. Make the caramel: In a small saucepan combine 1/4 cup water and 1/2 cup sugar. Bring to a medium-high simmer and then avoid stirring, allowing the sugar to melt and begin to color evenly — gently swirl the pan if necessary. Watch closely: in 10 to 15 minutes it will become a light amber. Remove from heat and immediately add 1 tablespoon bourbon (the mixture will bubble). Pour the hot caramel quickly and evenly over the peaches. Keep a close eye since color shifts fast and can go from amber to burnt in seconds. Cream and combine: In a large bowl, beat together 8 tablespoons unsalted butter and 3/4 cup sugar until light and fluffy, about 3 minutes with an electric mixer. Add the 3 large eggs one at a time, beating until well incorporated. Mix in 1/2 teaspoon vanilla extract and 2 tablespoons bourbon. In a separate bowl whisk 1 cup all-purpose flour, 1/4 cup almond flour, 1 teaspoon baking powder, and 1/4 teaspoon ground cinnamon. Add dry ingredients gradually to the wet, mixing until smooth and homogeneous without overbeating. Assemble and bake: Carefully pour the batter over the caramel-covered peaches and use a spatula to coax it into an even layer so the peaches remain visible through the batter in places. Place in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Oven temperatures vary; check at the 28-minute mark to avoid overbaking. Cool and invert: Let the cake cool in the pan for 15 to 30 minutes to allow the caramel to set slightly. Run a palette knife around the edge, then invert the cake carefully onto a serving plate and remove the parchment. Serve slightly warm for best texture and shine. Serve: Slice using a sharp knife wiped between cuts to maintain clean slices. I love serving each piece with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream to complement the warm caramel and peach juices.

Storage Tips

Store leftovers in the refrigerator covered with plastic wrap or in an airtight container to keep the caramel from crystallizing. For best texture, consume within 3 days. To freeze, wrap the whole cake or individual slices in plastic wrap and aluminum foil, then place in a freezer-safe container for up to 3 months. To reheat, unwrap and warm in a 300°F oven for 8 to 12 minutes until just warm; avoid high heat which can break down the caramel glaze. If refrigerated, allow slices to sit at room temperature for 15 to 20 minutes before warming to prevent condensation on the caramel.

Ingredient Substitutions

If you prefer to omit alcohol, replace bourbon with equal parts apple juice or peach nectar in both the caramel and batter; you’ll lose some aromatic complexity, but the flavor will remain bright. For a dairy-free version, swap the butter for 8 tablespoons of a neutral vegetable shortening or vegan butter. Use a gluten-free 1-to-1 flour blend to replace all-purpose flour and omit almond flour or replace with additional gluten-free flour. For nut-free baking, replace almond flour with extra all-purpose flour — reduce slightly if the batter seems stiff.

Serving Suggestions

Serve warm with a scoop of high-quality vanilla ice cream or a drizzle of crème fraîche for a tangy counterpoint. Pair with a late-harvest Riesling or sparkling wine for summer evenings, or a cup of strong coffee for a cozy finish. Garnish with thinly sliced fresh peaches, a light dusting of powdered sugar, or a few toasted almond flakes for texture and presentation.

Cultural Background

Upside down cakes have a long history in home baking — classic versions like pineapple upside down cake became popular in mid-20th century America due to canned fruit availability. This peach and bourbon variation borrows from that tradition while highlighting seasonal fruit and regional spirits. Bourbon, historically associated with the American South, pairs naturally with peaches — think of the Southern classic peach cobbler — so this dessert feels rooted in summertime American cooking traditions.

Seasonal Adaptations

In late summer use ripe freestone peaches for the best texture and sweetness. For spring, substitute with nectarines or apricots; in cooler months, poached pears or apples make excellent alternatives. Play with spices: increase cinnamon or add a pinch of ground nutmeg for autumn warmth. For a holiday twist, swap bourbon for dark rum and add a tablespoon of molasses to the caramel for deeper flavor.

Meal Prep Tips

To streamline, prepare the caramel and slice peaches the night before and keep them refrigerated separately. Make the batter the morning of to ensure eggs and butter are at the right temperature for optimum creaming. If you plan to bring this to a gathering, bake at home and rewarm briefly before serving to restore the caramel gloss. Use a shallow 9-inch pan to maintain the signature thin cake layer over the fruit.

At its heart this cake is a celebration of simple techniques and seasonal produce — a little caramel, ripe peaches, and careful baking deliver a dessert that’s both nostalgic and showstopping. I hope it becomes a warm addition to your summer table.