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upside down peach cake

Fresh Peach Upside-down Cake

This delicious summer cake is amazingly moist, buttery, and lightly spiced! It’s made with fresh peaches and a luscious, bourbon caramel topping.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Servings 10 -12


  • 10 inch (25.5 cm) springform pan


For the bourbon caramel

  • ½ cup (100 g / 3.6 oz) packed brown sugar
  • ¼ cup (50 g / 1.8 oz) unsalted butter
  • ¼ cup (50 ml / 1.7 fl oz)  bourbon
  • ½  cup (125 ml / 4 fl oz)  water
  • 1 cinnamon stick
  • a pinch of freshly grated nutmeg

For the cake

  • 2-3 fresh, ripe, but firm peaches, skins on, washed & pitted, each cut into 8 slices
  • 2 cups (254 g / 9 oz) all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • ¼ cup (50 g / 1.8 oz) finely ground almonds
  • ½ cup (113 g / 4 oz) unsalted butter, at room temperature
  • ¾ cup (150 g / 5.3 oz) granulated sugar
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla
  • 1 cup buttermilk, at room temperature (or see the NOTES below on how to make your own)


  • Preheat the oven to 350 °F / 175 °C.
  • If you're making your own buttermilk, see the NOTE below and make it now. Set aside.

Make the bourbon caramel topping

  • Combine the water, butter, sugar, bourbon, nutmeg, and cinnamon stick in a small saucepan or pot. Simmer on medium heat for about 15 minutes until it thickens and turns brown. 

Arrange the peach slices

  • Discard the cinnamon stick and pour the caramel all over the bottom of the pan. Arrange the peaches in a single layer over the caramel, covering the whole surface. Set aside.

Make the cake batter

  • In a bowl, whisk together the flour, baking powder, salt, and ground almonds. Set aside.
  • In another bowl, beat the butter and sugar on medium speed until creamy. Add the eggs and vanilla and beat until well combined. On low speed, add the flour mixture and the buttermilk alternately until just combined. Don’t overmix.
  • Spread the batter evenly over the peaches, making sure to cover the entire surface.
  • Place the pan on a baking sheet just in case some of the caramel leaks out.
  • Bake for 50 - 70 minutes, or until an inserted toothpick in the middle of the cake comes out clean. 
  • Allow the cake to cool for about 5 minutes in the pan.

Flip the cake

  • Run a knife or spatula around the edge of the pan.
  • Place a serving platter or large plate on top of the cake and carefully flip the cake over. Let it sit for a few seconds and then unlatch the pan and gently lift it.
  • Serve warm with vanilla ice cream or whipped cream. Or allow it to cool completely, refrigerate it, and serve it the next day.
  • Enjoy!


How to make your own buttermilk for this recipe:
Add 1 tablespoon of vinegar to a measuring cup and fill it with enough milk to make 1 cup. Stir well and let it sit for 5-8 minutes before using.
Store in Refrigerator
Store the cake covered, in an airtight container in the refrigerator for up to 4 days. 
Store in Freezer
Wrap individual pieces of cake in 1 or 2 freezer bags and then store them in the freezer for up to 2 months – just make sure they’re completely cooled. To thaw, put them in the refrigerator overnight.
This cake is best served cold the next day. 
© Pastry Wishes