This bourbon peach upside-down cake has been a late-summer tradition in my kitchen ever since I first made it during a weekend when my peach tree yielded more fruit than my neighbors could eat. I discovered this exact combination while testing ways to coax more depth from fresh peaches: a simple caramel, a little toasted almond flour for texture, and just enough bourbon to lift the flavors without overpowering the fruit. The result is a moist, tender cake crowned with glossy, caramel-kissed peach wedges that shine as soon as you invert the pan. It’s the sort of dessert that makes people pause mid-conversation and reach for a second slice.

When you cut into the cake the top reveals jewel-toned peach slices set in warm caramel; the cake beneath is soft and buttery with a whisper of almond and cinnamon. Serving this slightly warm with a scoop of vanilla ice cream makes the caramel melt into the ice cream for a heavenly bite. I often make it for dinner parties because it travels well, and the caramel stays glossy for hours so it still looks spectacular when guests arrive. This version is forgiving, approachable for confident beginners, and reliably crowd-pleasing.

Ingredients

• Peaches (fruit layer): 4 to 5 ripe but slightly firm peaches, cored and sliced into wedges with skins left on — look for freestone varieties for easy slicing and sweeter flesh; if using supermarket fruit, choose peaches with a fragrant aroma but slight resistance to the touch.
• Ground cinnamon (fruit & batter): 1/4 teaspoon to gently complement the peaches — use Ceylon or true cinnamon for a milder, sweeter spice note.
• Water (caramel): 1/4 cup to help dissolve the sugar and create an even caramel; distilled or filtered water is fine.
• Granulated sugar (caramel & batter): 1/2 cup for the caramel and 3/4 cup for the batter; use standard white granulated sugar for clean caramelization.
• Bourbon (caramel & batter): 1 tablespoon for the caramel and 2 tablespoons in the batter — gives a warm, boozy backbone; choose a mid-range bourbon you like to sip.
• Unsalted butter (batter): 8 tablespoons (1 stick), room temperature for proper creaming with sugar; unsalted allows you to control the final seasoning.
• Eggs (batter): 3 large eggs, at room temperature so they incorporate smoothly and provide structure.
• All-purpose flour and almond flour (batter): 1 cup all-purpose flour plus 1/4 cup almond flour — the almond flour adds tender crumb and a subtle nutty flavor; measure by spooning into the cup for accuracy.
• Baking powder: 1 teaspoon to give the cake lift and a light texture.
• Vanilla extract: 1/2 teaspoon for aromatic depth; use pure vanilla for best flavor.

Instructions

Preheat and prepare the pan: Set the oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper and generously butter the parchment and sides of the pan; this helps the caramel and peaches release cleanly when inverted. Avoid a springform pan because the caramel can leak. Arrange the peaches: Slice 4–5 peaches into even wedges. Start arranging the wedges in a spiral from the center outward so the peaches overlap slightly and form an attractive pattern. Sprinkle 1/4 teaspoon ground cinnamon evenly over the fruit for a background spice. Work quickly so the peaches don’t brown. Make the caramel: In a small saucepan combine 1/4 cup water and 1/2 cup granulated sugar. Heat over medium-high without stirring; if crystals form on the sides, brush them down with a wet pastry brush. Watch as the sugar melts and turns a light amber — this takes about 10–15 minutes. Remove from heat, immediately stir in 1 tablespoon bourbon (it will bubble), and pour the caramel evenly over the arranged peaches. Be careful — caramel is extremely hot. Prepare the batter: In a large bowl, beat 8 tablespoons unsalted butter with 3/4 cup sugar until light and fluffy (about 3 minutes). Add the eggs one at a time, beating well after each addition, then beat in 1/2 teaspoon vanilla extract and 2 tablespoons bourbon. In another bowl whisk together 1 cup all-purpose flour, 1/4 cup almond flour, 1 teaspoon baking powder, and 1/4 teaspoon ground cinnamon. Fold the dry ingredients into the wet until just combined; don’t overmix. Assemble and bake: Carefully pour the batter over the caramelized peaches and smooth gently with a spatula so the batter covers evenly. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden. Rotate the pan halfway through baking if your oven has hot spots. Cool and invert: Allow the cake to cool in the pan for 15–30 minutes so the caramel sets slightly. Run a knife around the edge, then invert the cake onto a serving plate. Remove the parchment paper carefully to reveal the glossy peach topping. Serve slightly warm with vanilla ice cream or whipped cream.

Storage Tips

Cool the cake completely before storing to avoid condensation. At room temperature keep it in a cake dome or airtight container for up to 24 hours; beyond that refrigerate for 3–4 days in an airtight container. If refrigerated, bring slices to room temperature or warm in a 325°F oven for 5–8 minutes before serving. To freeze, wrap individual slices in plastic wrap and then foil to prevent freezer burn; store up to 3 months. Thaw overnight in the refrigerator and reheat gently to revive the caramel gloss.

Ingredient Substitutions

Swap almond flour with an equal measure of additional all-purpose flour for a nut-free version, though the crumb will be slightly less tender. Replace the bourbon with apple juice or white grape juice for a non-alcohol alternative; reduce liquid slightly if using juice. For a dairy-free swap, use vegan butter or coconut oil (solid) in equal measure, noting the flavor will shift. If fresh peaches aren’t available, use drained peach slices from a can; pat them dry first to reduce excess syrup.

Serving Suggestions

Serve warm with a scoop of high-quality vanilla ice cream, a drizzle of salted caramel, or a dollop of lightly sweetened whipped cream. Garnish with toasted almond slices and a few fresh mint leaves for color contrast. Pair with a late-harvest Riesling or a cup of strong coffee. For a brunch presentation, serve slices alongside Greek yogurt and lightly toasted granola to balance sweetness with texture.

Cultural Background

Upside-down cakes have roots in rustic home cooking where layered fruit and batter were baked together and inverted to create a glazed topping — pineapple upside-down cakes became iconic in mid-20th-century America. This peach variation follows that tradition, swapping tropical fruit for stone fruit that shines in temperate regions. Adding bourbon nods to Southern American flavors where spirits are used to enrich desserts, marrying fruit, sugar, and oak-aged spirit for warmth and complexity.

Seasonal Adaptations

In summer use the ripest freestone peaches for the best texture and sweetness. In autumn, swap peaches for sliced pears and increase the cinnamon slightly for a heartier flavor. For a winter twist, use thawed frozen peaches and fold in a teaspoon of orange zest to brighten the caramel. During holidays, sprinkle a pinch of nutmeg into the batter and top with toasted pecans for a festive crunch.

Meal Prep Tips

To streamline prep for entertaining, caramelize the peaches a day ahead and refrigerate them in the lined pan. Bring to room temperature before pouring the batter and baking. Alternatively, prepare the batter and store it covered in the refrigerator for up to 24 hours; let it sit at room temperature for 30 minutes before baking. For portion-controlled servings, slice the cooled cake and refrigerate individual pieces in airtight containers for grab-and-go dessert portions.

There’s something joyful about flipping the pan and revealing a glossy crown of peaches — it’s a small reveal with a big payoff. Whether you’re making it for a quiet weekend dessert or a summer gathering, this upside-down cake rewards patience and a watchful eye at the caramel stage. I hope it becomes a favorite in your kitchen as it has in mine.