Bourbon Peach Upside‑Down Cake: A Boozy Slice of Southern Summer

There’s something magical about a cake that shows off before you even cut it. And when you turn out this bourbon peach upside-down cake, with its glossy, golden fruit topping and rich, moist crumb—trust me, heads turn.

I still remember the first time I flipped one of these babies out of a cast iron skillet. I held my breath. The smell of caramel, butter, and boozy peaches hit me first. Then that peach mosaic slid onto the plate like a dream. It was rustic, it was elegant, it was summer in cake form.

Let me show you how to make this southern peach cake sing—without overcomplicating things. This is a cake for anyone who loves bourbon desserts, summer peaches, and desserts that do most of the work for you (with a little chef’s guidance, of course).

Why You’ll Love This Dessert

Let’s sum it up:

• It’s a visually stunning, golden crown of peaches.
  
• Comforting and nostalgic—like a hug from someone who can actually bake.
  
• Easy to make, with one batter, one pan, and one flip.
  
• A crowd-pleaser that works for brunch, dessert, or midnight snacks.

This is the skillet upside-down cake that’ll make people think you know what you’re doing (because you do now).

Ingredients for Bourbon Peach Upside-Down Cake

For the Caramel Peach Topping

• 3–4 ripe but firm peaches, peeled and sliced
  
• ½ cup brown sugar
  
• 4 tbsp unsalted butter
  
• 2 tbsp bourbon

For the Vanilla Buttermilk Cake

• 1½ cups all-purpose flour (or swap 1:1 for whole wheat for a healthier twist)
  
• 1½ tsp baking powder
  
• ½ tsp salt
  
• ¾ cup granulated sugar (or coconut sugar for a deeper flavor)
  
• 2 large eggs
  
• ½ cup buttermilk
  
• 1 tsp vanilla extract
  
• 6 tbsp unsalted butter, melted and cooled

How to Make This Summer Cake Recipe Step-by-Step

Step 1: Get That Caramel Going

Start with your cast iron skillet (or a heavy 9” cake pan). Melt 4 tablespoons butter with brown sugar over medium heat. Stir until it bubbles and looks like rich caramel. Kill the heat and splash in that bourbon. It’ll sizzle—don’t be afraid. That aroma? Heaven.

Step 2: Layer the Peaches

Lay the peach slices in a circular pattern right on top of the hot caramel. Keep it tight. You’re going for fruit-topped cake glory.

Step 3: Mix the Batter

In one bowl: whisk flour, baking powder, salt. In another: beat eggs and sugar until light. Whisk in melted butter, vanilla, and buttermilk. Then fold in the dry ingredients. Don’t overmix. It should be smooth but not overworked.

Step 4: Assemble & Bake

Pour the batter gently over the peaches—don’t disturb the design. Smooth the top. Bake at 350°F (175°C) for 35–45 minutes. A toothpick should come out clean from the center.

Step 5: Cool, Flip, Reveal

Let the cake rest for 15 minutes. Seriously. This lets everything settle and prevents your topping from sliding off. Then run a knife around the edge, say a little prayer, and invert onto a plate. Lift the pan slowly… boom. Caramelized peach cake perfection.

A Slice of History: The Upside-Down Origin Story

Back in the early 1900s, before nonstick anything, folks were already flipping cakes out of skillets. The pineapple upside-down cake made this style famous, but the peach version—with that Southern bourbon twist—is a modern riff that’s just as classic. This is the rustic peach cake your great-grandma never knew she needed.

Why Peaches and Bourbon Just Work

This is culinary matchmaking at its best.

• Peaches bring juicy, floral sweetness.
  
• Bourbon adds smoke, spice, and backbone.
  
• Combined in a boozy cake recipe, they create layers of flavor without needing frosting or fuss.

It’s a balance thing. The bourbon lifts the peach rather than drowning it. If you do it right, it whispers—not shouts.

What Makes This Cake a Showstopper

Let’s talk texture. The cake is moist but not heavy, thanks to the buttermilk. The top—er, bottom-turned-top—is shiny, sticky, and just a little chewy from the caramelized edges. The visual appeal is through the roof, especially if you nailed your peach pattern. Plus, it’s surprisingly easy. No frosting. No filling. Just one flip, and you’re done.

Seasonal and Festive Charm

This is the ultimate summer cake recipe—especially when peaches are in season and still warm from the farmers market. But don’t sleep on the off-season version:

• Use frozen peach slices (thawed and patted dry)
  
• Or sub in canned peaches (unsweetened, drained well)

Serve it:

• At a barbecue
  
• At a bridal shower
  
• On a Tuesday night just because

This bourbon glazed fruit cake works wherever you need a sweet Southern sendoff.

Serving Suggestions for Caramel Peach Cake

If you’re loving the sweet Southern vibes of this bourbon peach upside-down cake, you’ll definitely want to try a few more favorites from the blog:

• Craving more peach dessert recipes? Don’t miss my Peach Cobbler Trifle—it’s layered, creamy, and perfect for summer entertaining.
  
• For a smoky-sweet twist that pairs beautifully with this cake, check out these grilled peaches with vanilla ice cream. It’s like peach season’s greatest hits.
  
• Want to double down on the caramel? My caramelized summer peaches give you all that golden, sticky goodness—perfect inspiration for any upside-down topping.
  
• Shifting into fall or brunch mode? Try one of my favorite moist and spiced coffee cakes made with pumpkin and a cinnamon streusel crumble.
  
• And for fans of nostalgic richness, the buttery Southern cakes like my Butter Pecan Cake are absolute crowd-pleasers.

Explore them all and build your own year-round menu of fruit-forward, soul-satisfying cakes.

Baking Tips You Shouldn’t Skip

• Use ripe but firm peaches. Too soft, and they’ll melt into mush.
  
• Don’t skip the bourbon. Use 1 tbsp extract if you must, but real bourbon matters.
  
• Grease your pan thoroughly. That caramel sticks—show it who’s boss.
  
• Let it rest. This is key. You want everything to set before flipping.
  
• Inverting strategy: Place the plate over the skillet, use oven mitts, and flip confidently. Hesitation leads to disaster.

Variations to Explore

Mix it up with these combos:

• Fruit swaps: Plums, nectarines, cherries, or pears.
  
• Spices: Cinnamon, nutmeg, cardamom.
  
• Nuts: Fold chopped pecans into the batter or sprinkle on top before baking.
  
• Mini cakes: Use muffin tins or mini skillets for individual servings. Great for gifting.

Want It Lighter? Try These Substitutions

• Flour: Use whole wheat for nuttiness and fiber.
  
• Fat: Use melted coconut oil or dairy-free butter.
  
• Sugar: Cut back 25% or sub maple syrup/coconut sugar.
  
• Bourbon-free: Use vanilla or non-alcoholic bourbon essence.

Still tasty. Still indulgent. Just a little cleaner.

FAQ: Bourbon Peach Upside-Down Cake

Conclusion: A Sweet Southern Encore

This caramel peach cake is everything good about summer—simple, sweet, a little boozy, and impossible to ignore. It captures that balance of rustic charm and elegance, with ingredients you already love and maybe a bottle of bourbon you’ve been meaning to use.

Give it a go. Flip it proud. And if you’ve got peaches left over, well—make another one.

Try it, tag it, share it. And don’t forget to check out more Southern-inspired recipes and seasonal desserts on my Pinterest page. This is the cake I want to eat all peach season long.

Bourbon Peach Upside‑Down Cake: A Boozy Slice of Southern Summer

Print Recipe

This bourbon peach upside-down cake flips expectations with golden caramelized peaches, a moist vanilla buttermilk crumb, and a splash of Southern charm in every slice.

• Author: Emilio
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 1 cake (8–10 slices) 1x
• Category: Dessert
• Method: Baking
• Cuisine: Southern American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 3–4 ripe but firm peaches, peeled and sliced
• ½ cup brown sugar
• 4 tbsp unsalted butter
• 2 tbsp bourbon
• 1½ cups all-purpose flour
• 1½ tsp baking powder
• ½ tsp salt
• ¾ cup granulated sugar
• 2 large eggs
• ½ cup buttermilk
• 1 tsp vanilla extract
• 6 tbsp unsalted butter, melted and cooled

Instructions

1. In a cast iron skillet, melt 4 tbsp butter with brown sugar over medium heat. Stir until bubbling and caramelized, then remove from heat and add bourbon.
2. Layer peach slices in a circular pattern over the caramel. Set aside.
3. In a bowl, whisk flour, baking powder, and salt. In a separate bowl, beat eggs and sugar until light. Add melted butter, vanilla, and buttermilk. Fold in dry ingredients gently until just combined.
4. Pour batter over peaches and smooth the top. Bake at 350°F (175°C) for 35–45 minutes until a toothpick comes out clean.
5. Let cake rest for 15 minutes. Run a knife around the edge and invert onto a serving plate. Lift the pan slowly to reveal the caramelized peach topping.

Notes

Use firm peaches to avoid mush. Let the cake cool before flipping. Grease the pan well to ensure a clean release. Bourbon adds depth—use vanilla as a non-alcoholic alternative.

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 24g
• Sodium: 180mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 70mg

Keywords: peach cake, upside-down cake, bourbon dessert, summer baking, southern cake