Easy Boozy Bourbon Peach Cake
This bourbon peach upside-down cake transforms ripe peaches and warm bourbon into a tender, self-saucing cake. It's perfect for summer gatherings or comforting treats, combining Southern charm with minimal effort.
Equipment
- Cake Pan (8 or 9-inch)
- Saucepan
- Mixing Bowls
- Electric Mixer or Whisk
- Spatula
Ingredients
Peach Topping
- 4 tablespoons unsalted butter for caramel base
- 2/3 cup brown sugar light or dark
- 3 tablespoons bourbon
- 1/4 teaspoon cinnamon
- 3-4 ripe peaches sliced
Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/4 cup bourbon
- 1/4 cup milk
Instructions
- Preheat oven to 350°F (175°C). Generously grease an 8 or 9-inch cake pan or a cast iron skillet.
- Melt 4 tbsp butter in a saucepan over medium heat. Stir in brown sugar and cook until dissolved and bubbly, about 2 minutes. Remove from heat and whisk in 2 tbsp bourbon. Pour into prepared pan.
- Arrange peach slices over the caramel mixture in the pan. Drizzle remaining 1 tbsp bourbon over the peaches.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Beat in eggs one at a time, then mix in vanilla extract and bourbon. Mixture may look slightly curdled.
- Add flour mixture in three additions, alternating with milk, beginning and ending with flour. Mix until just combined.
- Gently spread batter over peaches without disturbing the arrangement.
- Bake 40–45 minutes, until a toothpick inserted in the center comes out clean and top is golden brown.
- Cool for exactly 5 minutes. Run a knife around the edges and invert onto a serving plate. Serve warm or at room temperature.
Notes
Use ripe peaches for best flavor. Make 2–3 hours ahead for peak taste. Substitute bourbon with peach nectar and a splash of vinegar for a family-friendly version. Freeze individual slices for up to 3 months.