Name: Peach Upside-Down Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 4-5 peaches, cored and cut into wedges, skins on; 1/2 tsp ground cinnamon, divided; 1/2 cup sugar (for caramel); 1/4 cup water; 1 tbsp bourbon (for caramel); 1 stick butter (8 tablespoons), at room temperature; 3/4 cup sugar; 3 eggs; 1/2 tsp vanilla extract; 2 tbsp bourbon; 1 cup all-purpose flour; 1/4 cup almond flour; 1 tsp baking powder; 1/4 tsp ground cinnamon (remaining from above); Butter or oil, for greasing (plus extra for the parchment paper); Parchment paper

If you’re searching for a showstopper dessert that’s both rustic and elegant, look no further than this Peach Upside-Down Cake. Bursting with juicy peaches and a layer of golden caramel, this cake is as irresistible as it is beautiful. Every bite swirls together sweet, buttery vanilla cake with the heady notes of cinnamon, bourbon, and almond, while those luscious caramelized peaches steal the spotlight on top. This is the treat you’ll want to take to summer gatherings—or enjoy every time you bring home a basket of ripe peaches!

Peach Upside-Down Cake Recipe - Recipe Image

Ingredients You’ll Need

This Peach Upside-Down Cake comes together with a handful of classic ingredients you probably already have, each playing a key role in creating the most flavorful, tender crumb and a stunning fruit finish. Here’s what you’ll need, along with helpful tips for each component to get the best results.

Peaches: Leave the skin on for a lovely pop of color and extra flavor. Select ripe but firm peaches so they hold their shape during baking.
Butter: A whole stick (8 tablespoons) gives both the caramel and the cake melt-in-your-mouth richness.
Sugar: Divided between the caramel and batter for that perfectly sweet crust and fluffy cake interior.
Eggs: Three eggs add structure and keep the cake luxuriously moist.
All-purpose flour: Forms the reliable foundation of our cake, yielding a soft, tender crumb.
Almond flour: This secret ingredient adds a subtle nutty flavor and ensures every slice is extra tender.
Bourbon: Just a splash gives depth and a warm vanilla aroma—don’t skip it!
Cinnamon: A whisper of spice enhances both the peaches and the cake batter—truly irresistible.
Vanilla: Rounds out the flavors and brings a comforting, classic note.
Baking powder: Essential for that light, fluffy rise we all crave in a homemade cake.

How to Make Peach Upside-Down Cake

Step 1: Prep Your Pan and Peaches

Begin by preheating your oven to 350°F. Line a 9-inch cake pan with parchment paper (make sure it covers the bottom!), then thoroughly butter the paper. Arrange the peach wedges in concentric circles, nestling them closely for a magnificent golden mosaic. Sprinkle 1/4 teaspoon of cinnamon over the peaches for a head-start on deeper flavor.

Step 2: Caramel Magic

In a saucepan, mix 1/4 cup of water with 1/2 cup sugar and set over medium-high heat. Let this bubble away—no stirring!—until the mixture transforms into a clear, light brown caramel. This takes about 10–15 minutes, but watch it closely. When it reaches that gorgeous amber color, remove from the heat, quickly add 1 tablespoon bourbon (stand back—it sizzles!), and pour evenly over your peach arrangement before it sets.

Step 3: Make the Cake Batter

In a large bowl, beat together the butter and remaining 3/4 cup sugar until pale and fluffy (about 3 minutes). Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract and the final 2 tablespoons of bourbon for a fragrant, velvety batter.

Step 4: Combine and Pour

Whisk together your all-purpose flour, almond flour, baking powder, and remaining 1/4 teaspoon cinnamon in a separate bowl. With your mixer on low, gradually add the dry ingredients to the wet, mixing just until the batter comes together. Spread this over your peaches, smoothing the surface gently.

Step 5: Bake!

Transfer your pan to the oven and bake for 30–35 minutes. You’ll know it’s done when a toothpick from the center comes out clean—you may need a few extra minutes for dense spots, so check in the center. The top should be a dreamy golden brown and set to the touch.

Step 6: Cool and Unmold

Allow the cake to cool on a rack for 15–30 minutes. Then, place a plate over the top and turn out the cake with confidence (and oven mitts). Peel back the parchment gently to reveal those glistening, caramelized peaches—breathtaking!

How to Serve Peach Upside-Down Cake

Garnishes

While Peach Upside-Down Cake is a knockout on its own, a flourish of whipped cream or a scoop of vanilla ice cream turns it into a true celebration! I love to dust it lightly with powdered sugar or add a sprinkle of toasted almonds for both crunch and beauty.

Side Dishes

This cake is the star of dessert hour, but it pairs so well with a chilled fruit salad, lemon-mint iced tea, or a creamy dollop of Greek yogurt if you’re serving it for brunch. The fruity, caramel notes play nicely with lighter sides that accent rather than compete.

Creative Ways to Present

If you want to wow your guests, try baking the Peach Upside-Down Cake in miniature ramekins for individual servings, or add a swirl of fresh berry compote on the side. You can also drizzle a touch of extra bourbon caramel sauce for special occasions—no one will complain!

Make Ahead and Storage

Storing Leftovers

Cooled Peach Upside-Down Cake keeps beautifully covered at room temperature for up to two days. If it’s especially humid, pop it in the fridge to preserve that lovely caramelized topping. Simply wrap the cake in foil or store slices in an airtight container.

Freezing

If you have leftovers or want to prepare ahead, freeze individual slices wrapped in wax paper and foil, then seal in a freezer bag. The Peach Upside-Down Cake will stay fresh for up to two months—making it perfect for impromptu treats or care packages!

Reheating

To enjoy that just-baked warmth, reheat slices in the microwave for 15–20 seconds or cover with foil and warm in a 300°F oven for about 10 minutes. The peaches and caramel shine again when gently heated, reviving every glorious bite.

FAQs

Can I make Peach Upside-Down Cake with canned or frozen peaches?

Absolutely! While fresh peaches offer unbeatable flavor and texture, canned or frozen peaches (thawed and well-drained) work in a pinch. Be sure to pat them dry so you don’t end up with excess moisture that could make the cake soggy.

Why can’t I use a springform pan for this recipe?

Springform pans can leak, especially with liquid caramel. Your beautiful caramel would escape before it sets, potentially burning in your oven. Always use a solid 9-inch cake pan lined with parchment to ensure caramel and peaches stay put.

Is there a non-alcoholic substitute for bourbon?

No bourbon, no problem! Just swap it for apple juice or a teaspoon of almond extract. You’ll still get plenty of rich, warm flavor without the alcohol.

Can I use other fruits instead of peaches?

Peach Upside-Down Cake shines with peaches, but you can certainly try nectarines, plums, or even apples in the winter. Choose fruits that hold up in baking and aren’t too watery for best results.

How do I know when the cake is done baking?

Look for a deep golden color on top and rely on the toothpick test—a toothpick or thin knife inserted in the center should come out clean. If it emerges with batter, give it a few more minutes and test again to ensure the cake layer is fully set.

Final Thoughts

If you’ve never tried making a Peach Upside-Down Cake, now is the perfect time to dive in. It’s a stunning treat that brings out the best in sweet summer peaches, and it’s much easier than it looks. Gather up your ingredients, and enjoy every caramel-kissed, fruit-filled slice—you’ll find yourself making this again and again!