Bourbon Peach Upside Down Cake – A Decadent Summer Dessert with a Boozy Twist
This Bourbon Peach Upside Down Cake is a warm, decadent dessert that combines caramelized peaches with a moist, buttery cake infused with bourbon. Perfect for summer gatherings, special occasions, or just when you’re craving something irresistibly sweet with a hint of Southern charm.
Ingredients
- 4 –5 peaches cored and cut into wedges (skin on)
- 1 stick butter 8 tablespoons, divided
- 1 ¼ cups sugar divided
- 3 large eggs
- 1 cup all-purpose flour
- ¼ cup almond flour
- 3 tablespoons bourbon
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
- 1 teaspoon baking powder
Instructions
- Prepare the caramelized peaches:
- Preheat oven to 350°F (175°C). In a 9-inch round cake pan, melt 4 tablespoons of butter over low heat. Add ½ cup sugar, stirring until it begins to melt and form a caramel-like mixture. Arrange peach wedges in a circular pattern over the sugar mixture.
- Make the cake batter:
- In a large bowl, cream the remaining 4 tablespoons butter with the remaining ¾ cup sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla and bourbon.
- Mix dry ingredients:
- In a separate bowl, whisk together all-purpose flour, almond flour, baking powder, and cinnamon.
- Combine and mix:
- Gradually fold the dry mixture into the wet ingredients until just combined.
- Assemble and bake:
- Pour batter evenly over the peaches in the pan. Spread gently with a spatula to cover all fruit. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
- Cool and flip:
- Let the cake cool for 10–15 minutes, then run a knife around the edges. Place a plate over the pan and invert carefully to release the cake. Serve warm.
Notes
- For extra depth of flavor, add a splash of bourbon to the peach caramel mixture.
- Serve with vanilla ice cream or whipped cream for the ultimate treat.