Description

This Bourbon Peach Upside Down Cake is pure summer magic. Juicy peaches in a buttery bourbon glaze flip into a golden, glossy topping over soft vanilla cake. It’s rustic, elegant, and perfect with whipped cream or ice cream.

Ingredients

Scale

For the Topping:
3–4 ripe peaches, peeled and sliced
½ cup brown sugar
4 tablespoons unsalted butter
2 tablespoons bourbon
Pinch of salt
For the Cake Batter:
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 eggs
1 teaspoon vanilla extract
½ teaspoon almond extract (optional)
½ cup sour cream or Greek yogurt
¼ cup milk

Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch cake pan and line bottom with parchment paper.
In a saucepan, melt butter and brown sugar until bubbly. Stir in bourbon and salt. Simmer 2–3 minutes, then pour into pan. Arrange peach slices over glaze.
In a bowl, whisk flour, baking powder, baking soda, and salt.
In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then vanilla and almond extract. Mix in sour cream.
Add dry ingredients in two parts, alternating with milk. Mix until just combined.
Spoon batter over peaches and smooth the top. Bake 40–45 minutes until a toothpick comes out clean.
Cool 10–15 minutes, run a knife around the edge, and invert onto a plate. Let cool slightly before serving.

Notes

Use ripe but firm peaches for the best texture. Grease and line pan well to avoid sticking. Let the cake rest 10–15 minutes before flipping for the perfect glossy topping.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: Southern

Nutrition

Serving Size: 1 slice
Calories: 360
Sugar: 30g
Sodium: 180mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg

Keywords: peach cake, upside down cake, bourbon dessert, summer baking, fruit cake