Caramel Peach Upside-Down Cake with Bourbon

Whenever peach season rolls around, I want to make at least one dessert that really shows off the peaches. This is that cake for me. It's soft, buttery, and topped with fresh peaches and a rich bourbon caramel.

It's also surprisingly easy to make. You arrange the peach slices in the pan, spread the batter over them, and let the oven do the rest. The most exciting part comes at the end, when you flip it over and reveal that glossy, caramelized peach topping.

And then there's the bourbon caramel, which might just be my favorite part. Some of it stays around the peaches, while some seeps into the cake and creates little pockets of caramel throughout the crumb. It's so good!

I originally made this fresh peach upside-down cake in an 8-inch pan, but after retesting it, I now recommend a 9-inch (23cm) pan. It gives the cake a much better balance of peaches and caramel.

This recipe was originally published in 2020. It has been updated with new photos, clearer instructions, and additional baking tips.

Love baking with fresh summer fruit? Try my Crumble Top Peach Pie, Easy Yogurt Plum Cake, or my Apricot Almond Cake.

Quick Answers Before You Bake

Do you need to peel peaches for an upside-down cake?

No, you don't need to peel the peaches. The skins soften as the cake bakes and add some lovely color to the topping. You can peel them if you prefer, but it isn't necessary.

What are the best peaches for peach upside-down cake?

Use peaches that are ripe and flavorful but still firm enough to slice neatly. Very soft or overripe peaches release more juice and can make the topping mushy. Freestone peaches are particularly easy to work with because the pits separate cleanly from the flesh, but any fresh peach variety will work.

When should I invert a peach upside-down cake?

Let the cake cool in the pan for 15-20 minutes before inverting it. This gives the crumb time to firm up, but the caramel is still warm enough to release easily. Don't let the cake cool completely in the pan, or the topping may begin to stick.

Ingredients and Substitutions

You'll need a few simple ingredients for the bourbon caramel topping and the almond cake batter.

For the Peach and Bourbon Caramel Topping

Key ingredients:

• Dark brown sugar: It gives the caramel a deeper, richer flavor than light brown sugar.
• Bourbon: Replace it with cognac, brandy, or another whiskey. For an alcohol-free version, use orange juice or water.

For the Cake

Key ingredients:

• Almond flour: Use fine almond flour or finely ground blanched almonds. It adds richness and helps keep the crumb moist.
• Butter: The butter should be softened to room temperature so it creams properly with the sugar.
• Eggs: Room-temperature eggs blend more smoothly into the butter mixture.
• Homemade buttermilk: This helps create a soft, tender crumb. Store-bought buttermilk also works, although the flavor will be slightly tangier and the batter may be a little thicker.

See the recipe card at the end of the post for quantities. 👇

Equipment You'll Need

• a 9-inch (23 cm) round cake pan that's at least 2 inches deep
• parchment paper
• a small saucepan
• mixing bowls
• a whisk
• a hand or stand mixer
• an offset spatula or silicone spatula

What Pan Size Is Best?

A 9-inch (23 cm) round cake pan gives this recipe the best balance of cake, peaches, and bourbon caramel.

For a thinner caramel peach upside-down cake, you can use a 10-inch (25.4 cm) round pan. Because the batter is spread over a wider surface, it may bake faster, so begin checking it at around 40 minutes.

I don't recommend an 8-inch (20 cm) pan for the full quantity of batter because the finished cake becomes very tall and the cake layer can overpower the peach topping.

Thin or Thick Peach Slices?

I prefer slicing the peaches relatively thinly, approximately ¼ inch or slightly thinner.

Thin slices:

• Soften evenly as the cake bakes.
• Blend into the caramel more easily.
• Are easier to overlap in a circular pattern.
• Create a neater finished topping.

Try to keep the slices fairly even so they cook evenly.

How to Make Caramel Peach Upside-Down Cake

Step 1: Make the bourbon caramel

Combine the brown sugar, butter, and water in a small saucepan. Cook over medium heat, whisking until smooth and bubbling, then remove from the heat and stir in the bourbon and cinnamon.

Step 2: Prepare the pan and add the caramel

Generously grease the bottom and sides of a 9-inch (23 cm) round cake pan. Line the bottom with parchment paper and lightly grease the parchment. Pour in the warm caramel and spread it evenly over the bottom of the pan.

Step 3: Arrange the peach slices

Arrange the sliced peaches over the caramel, overlapping them slightly. Start around the outside of the pan and work toward the center.

Step 4: Combine the dry ingredients

Whisk together the all-purpose flour, almond flour, baking powder, and salt in a medium bowl. Set aside while you prepare the rest of the batter.

Step 5: Beat the butter and sugar

In a large bowl, beat the softened butter and granulated sugar on medium speed for 2-3 minutes, until light and creamy.

Step 6: Add the vanilla and eggs

Beat in the vanilla, followed by the eggs one at a time. Mix well after each addition and scrape down the bowl as needed.

Step 7: Finish the cake batter

With the mixer on low speed, add the dry ingredients in three additions, alternating with the homemade buttermilk substitute in two additions. Begin and end with the dry ingredients and mix just until combined.

Step 8: Spread the batter over the peaches

Spoon the batter carefully over the arranged peaches, then gently spread it into an even layer without disturbing the pattern. It's fine if a little caramel seeps into the batter.

Step 9: Bake and invert the cake

Bake for 50-55 minutes, until golden and a toothpick inserted into the cake layer comes out clean or with a few moist crumbs.

Then cool in the pan for 15-20 minutes, then carefully invert the cake onto a serving plate and remove the parchment paper.

How to Serve Peach Upside-Down Cake

This bourbon peach upside-down cake can be served slightly warm, at room temperature, or cold from the refrigerator.

It's especially good with:

• Vanilla ice cream
• Lightly sweetened whipped cream
• Bourbon whipped cream
• A small drizzle of salted caramel sauce

The cake already has plenty of caramel, so extra sauce isn't essential. But I certainly won't be the one to stop you from adding more!

Storage & Freezing

Store the cake covered or in an airtight container in the refrigerator for up to 4 days.

You can serve it cold, allow it to come to room temperature, or warm individual slices in the microwave for approximately 20-30 seconds.

I recommend freezing individual slices rather than the entire cake.

Wrap each slice tightly in plastic wrap and place it in a freezer-safe container or freezer bag. Freeze for up to 2 months.

Thaw overnight in the refrigerator. The peaches may be a little softer after freezing and thawing, but the cake will still taste delicious.

Frequently asked questions