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Perfect Bourbon Peach Upside-Down Cake Recipe with Easy Vanilla Glaze

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A delicious bourbon-infused peach upside-down cake topped with a silky vanilla glaze. This quick and easy dessert balances caramelized peaches with a soft buttery cake, perfect for summer and beyond.

Ingredients

Scale
  • 4 medium ripe peaches, peeled and sliced
  • 1/4 cup (60 ml) bourbon
  • 6 tablespoons (85 g) unsalted butter, divided
  • 1/2 cup (100 g) brown sugar, packed
  • 1 1/2 cups (190 g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup (120 ml) whole milk, room temperature
  • 1 cup (120 g) powdered sugar
  • 2–3 tablespoons (30–45 ml) heavy cream or milk
  • Optional: pinch of cinnamon or nutmeg for glaze

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch cake pan or cast-iron skillet with 2 tablespoons (28 g) unsalted butter.
  2. Peel and slice peaches into 1/4-inch thick wedges. Toss with bourbon and 1/4 cup (50 g) brown sugar. Let macerate for 15 minutes.
  3. In skillet over medium heat, melt remaining 4 tablespoons (57 g) butter. Add 1/4 cup (50 g) brown sugar and stir until dissolved and bubbling, about 3 minutes, until golden amber.
  4. Remove from heat and layer bourbon-soaked peaches in overlapping circular pattern in skillet. Pour remaining bourbon-sugar juice over peaches.
  5. In a large bowl, whisk together flour, baking powder, and salt.
  6. In another bowl, beat 1/2 cup (113 g) unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each.
  7. Stir in vanilla extract. Alternate adding flour mixture and milk to butter mixture, beginning and ending with flour. Mix gently until combined.
  8. Spoon batter over peaches, smoothing top with spatula.
  9. Bake for 40-45 minutes until toothpick inserted in center comes out clean and edges are golden brown.
  10. Cool cake in pan for 10 minutes. Place serving plate over skillet and flip quickly but gently to release cake with caramelized peaches on top.
  11. Whisk powdered sugar, heavy cream or milk, and vanilla extract until smooth for glaze. Adjust consistency with more milk if needed.
  12. Drizzle vanilla glaze over cake once cooled or slightly warm. Serve.

Notes

Use room temperature eggs and milk for better batter texture. Watch caramel closely to avoid burning. Let cake cool before flipping to prevent sticking. For non-alcoholic version, substitute bourbon with peach juice or vanilla extract. Gluten-free option available using gluten-free flour blend.

Nutrition

Keywords: bourbon peach cake, upside-down cake, vanilla glaze, summer dessert, caramelized peaches, easy cake recipe

Find it online: https://sunnysavory.com/perfect-bourbon-peach-upside-down-cake-recipe-with-easy-vanilla-glaze/