Go Back
+ servings
Print Recipe
4.73 from 11 votes

Peach Upside Down Cake

This Peach Upside Down Cake is perfectly sweet, spongy, moist and light. Topped with a beautiful bourbon caramel, caramelized perfectly ripe cooked peaches, this is the summertime dessert of the century.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 364kcal


  • 1/4 cup butter unsalted
  • 1/4 cup bourbon
  • 3/4 cup brown sugar packed
  • 4 large peaches pitted and cut into 1/2 inch slices
  • 1 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1/4 cup vegetable oil
  • 1 large egg


  • Make the caramel: Preheat the oven to 350 F degrees. In a 10-inch cast iron skillet, melt the butter, brown sugar, and bourbon over medium heat. Stir well to combine. Bring to a boil for 1 minute then turn off the heat.
  • Arrange the peach slices: Carefully arrange the peach slices with one of the cut sides down in the hot caramel, keep in mind this will become the top of the cake so feel free to make it look as professional as you can manage.
  • Incorporate the ingredients: In a medium bowl whisk together the dry ingredients. In a separate large bowl whisk together the wet ingredients. Add the dry ingredients to the wet ingredient bowl until just combined.
  • Do not overmix. Pour this batter over the peach layer till it spreads evenly and covers the entire surface of the skillet.
  • Bake the cake: Bake for 30 - 35 minutes until the top is brown. Insert a toothpick in the centre of the cake and if it comes out clean the cake is done! Let the cake cool for 5 minutes in the skillet. 
  • Flip the cake: Carefully invert your cake onto a platter, cut into slices and serve warm with vanilla ice cream. Delicious!


Fridge Storage: Transfer this cake to an airtight container and store in the fridge for 3 days. You can eat it cold, or microwave it for 30 seconds or until it heats up slightly.
Freezer Storage: Store in an airtight container. You can store the pieces together or individually for easier thawing. Let the cake thaw fully in the fridge, and warm each slice up in the microwave before serving if you prefer the cake warm.


Serving: 1slice | Calories: 364kcal | Carbohydrates: 51g | Protein: 5g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 224mg | Potassium: 414mg | Fiber: 2g | Sugar: 29g | Vitamin A: 540IU | Vitamin C: 5.8mg | Calcium: 123mg | Iron: 1.9mg