Caramel Peach Upside Down Cake

*Note: This recipe was originally published in 2020 and has been revamped with easier-to-follow instructions, photos, and more helpful information.

Peach season is officially here! This simple, yet impressive summer dessert is a great way to enjoy fresh peaches.

This fresh peach upside-down cake is always a crowd-pleaser.

What I love the most, though, is the bourbon caramel sauce! It’s absolutely AMAZING!

Love fresh fruit desserts? Try my pear and chocolate cake, French cherry dessert, or my easy strawberry and apple crumble.

You'll love this delicious, caramelized peach upside down cake because

• it’s so easy to make. 
• you don’t have to peel the fruit.
• it's perfect for peach lovers.

Here’s what you’ll need

Ingredients for the bourbon caramel

• Dark brown sugar - It really creates a rich, caramel flavor.
• Butter - I use unsalted butter. It helps make the caramel richer and thicker.
• Cinnamon - I love adding some grated cinnamon because it pairs so well with the peaches.
• Bourbon - If you don't have bourbon, you could use cognac.
• Water (not shown above) - I add a little water to help dissolve the sugar.

Ingredients for the cake

• Fresh ripe peaches - I used unpeeled peaches for this recipe. You could use any peach variety and peel them, if you prefer. Make sure the peaches are firm and not too soft.
• Flour - You'll need all purpose flour.
• Baking powder - This will help make the cake rise.
• Vanilla - I use pure vanilla extract.
• Sugar - You'll need regular granulated sugar.
• Almond flour - You can easily finely ground blanched almonds in a food processor.
• Butter - You'll need unsalted butter.
• Eggs - I use 2 medium eggs at room temperature.
• Buttermilk - If you don't have any on hand, you can make sour milk by adding a tablespoon of white vinegar to a measuring cup and thin fill the cup with milk. Then let it sit for a few minutes before using.

Equipment you'll need 

• one 8-inch round cake pan
• parchment paper
• mixing bowls
• small saucepan
• whisk
• hand mixer

Thin or thick peach slices?

I've made this cake both ways and I prefer slicing them thin. I find they blend in better with the cake. You could slice them into thick wedges, instead, by cutting the peaches in half, and then cutting each half into 4 even slices.

How to make caramel peach upside down cake

Step-by-step Instructions 

First, slice the peaches.

1. Make a single cut, all around.

2. Then use both hands to twist the peach halves back and forth until they come apart.

3. After that, remove the stone.

4. Finally, place a peach half, cut side down, and cut into thin slices.

Next, make the caramel & assemble the peaches.

1. Put the water, sugar, and butter in a saucepan and whisk together over low medium heat until everything is melted. Then take it off the heat and add the cinnamon and bourbon.

2. Pour the caramel into the bottom of the pan and line it with the peach slices. I like starting in the middle and fanning outwards all around in a concentric circle.

Now, make the cake batter.

1. In a mixing bowl, whisk together the flours, baking powder and salt.

2. In another large bowl, beat the butter and sugar together until it's well-combined.

3. Then add the vanilla and eggs, one at a time, beating well after each addition.

4. Add the buttermilk and dry ingredients (I do it in 2 batches) and mix until just combined.

5. Spread the batter evenly over the peaches.

6. Spread the batter and cover the surface. It's ok if you see some pockets of caramel - they will slightly stream into the cake!

7. Then bake the cake. It's OK if there are cracks.

8. After about 15-20 minutes, place a plate or serving platter on top of the cake and carefully use both hands to flip it over.

9. Gently remove the cake pan.

Recipe notes

Substitutions  

• Instead of bourbon, you can use cognac for the caramel topping (or your favorite whiskey).
• You could also replace the vanilla with almond extract or some more bourbon.

Storage tips & freezing instructions

• Store the cake covered, in an airtight container in the refrigerator for up to about 4 days. I think it's great cold, but if you want, you could heat it up in the microwave for about 30 seconds before serving.
• This caramel peach cake freezes well, too. I usually wrap individual pieces of cake in plastic wrap and then place them in freezer bags. You can store them in the freezer for up to about 2 months. To thaw, just put them in the refrigerator overnight.

Variations

• Spiced Caramel - Add a little nutmeg, or ginger to the caramel for a spicier flavor.
• Mixed Fruit - Add other fruit like plums, cherries, or apples.

Frequently asked questions