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A whole peach bourbon upside down cake with glaze on top with sliced portion
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Peach Bourbon Upside Down Bundt Cake

Peach bourbon upside down cake recipe has been popular for many reasons. It's a tender crumb, super buttery, and wonderfully sweet! It's always a home run!
Course Dessert
Cuisine American
Keyword bundt cake, cake, desserts, peach cake, peach upside down cake, upside down cake
Prep Time 35 minutes
Cook Time 1 hour 25 minutes
Total Time 2 hours
Servings 12 slices
Calories 701kcal
Author Kathleen

Ingredients

Cake:

  • 1 3/4 cups butter softened and divided
  • 2 cups brown sugar firmly packed and divided
  • 4 peaches peeled and cut into 4 pieces
  • 1 (8 ounces) package cream cheese softened 1
  • 1 1/2 cup granulated sugar
  • 6 large eggs
  • 2 teaspoon vanilla extract divided
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup, plus 1 teaspoon bourbon

Glaze:

  • 1 teaspoon bourbon
  • 1/2 teaspoon vanilla
  • 1-2 tablespoons milk
  • 1 cup confectioners sugar
US Customary - Metric

Instructions

  • Prep. Set an oven rack in the lower third of the oven. Preheat the oven 325°F. Spray a 15-cup bundt pan (not a 12-cup!!) heavily with nonstick cooking spray.
  • Peaches. In a small pan, over medium heat, melt 1/4 cup butter. Add 1/2 cup brown sugar and continue to cook, stirring constantly, until the sugar has dissolved about 1 minute. Transfer mixture even to the prepared bundt pan. Arrange peach pieces in a single layer on top of the brown sugar mixture.
  • Flour. In a medium bowl, whisk flour (3 cups) and salt (1/2 teaspoon).
  • Dough. In the bowl of a stand-up mixer, beat the remaining 1 1/2 of butter for 2 minutes, on medium speed, or until it is light and fluffy. Scrape down sides, then add cream cheese and continue to beat, on medium, for 1 minute. Scrape down sides, then gradually add granulated sugar and remaining 1 1/2 cups brown sugar, beating on medium speed until light and fluffy, 3 to 5 minutes. Scrape down sides and add eggs (6 large), 1 at a time, beating just until yolk disappears. Beat in 1 teaspoon of vanilla. Scrape down sides and add to butter mixture alternately with 1/4 cup bourbon, beginning and ending with flour mixture.
  • Bake. Pour evenly into the bundt pan. Tap on the counter to remove any air bubbles. Place bundt pan on a large rimmed baking sheet (half-sheet size) to catch any spills. Bake for 1 hour and 25 minutes, or until a skewer inserted into the center of the cake comes out clean. Allow it to cool in the pan set on a wire rack for 25 minutes. Invert the cake onto a wire rack and cool completely.
  • Glaze. In a mixing bowl, whisk together powdered sugar (1 cup), vanilla (1/2 teaspoon), 1 tablespoon of milk, and 1 teaspoon bourbon. Add more milk as needed to reach drizzling consistency. Drizzle over cooled cake.

Notes

  1. How to Peel Peaches:  I use peeled peaches in this peach-bourbon upside down cake recipe. If you leave the skins on, they will likely come loose and then you get a bit with a weird texture cause it’s all skin. I get the best results when I peel my peaches before using them. Bring a large pot of water to a boil.
    1. Using a paring knife, make an X on the bottom of the peach through the skin.
    2. Ease the peaches into the boiling water (not all at once because you don’t want the water temperature to drop too low) for 30 seconds. Remove with a slotted spoon.
    3. Plunge peaches into a bowl filled with ice and water.
    4. Using the tip of the paring knife, grab the edge of the skin at the X and peel.
  1. Why are eggs best at room temp when baking: In this recipe, I specify room temperature eggs. The main reason I do so is that room temp eggs gain a lot more volume when beaten. This helps to create a wonderful texture in this cake. If you use cold eggs instead, your cake will be flatter and denser.
  2. Best way to measure flour: Flour settles during storage, so I always whisk it in its container before I measure it out. Then use a large spoon to scoop it out from the container and add to a measuring cup filling it to overflowing. Level it off with a straight-edge spatula directly back into the container.
  3. Pan size: This recipe calls for a 15-cup bundt pan. The classic bundt cake pan is generally a 10 or 12-cup pan. This will overflow in a 12-cup pan. 
    1. A 15 cup bundt pan measures 12 x 10.5 x 5 inches. A 12-cup bundt pan measures 10.5 x 11.7 x 3.5 inches so just check to make sure you’ve got the right size pan.
    2. You can always use a 12-cup bundt if that’s the largest one you have, you’ll just end up with extra batter. Only fill a 12-cup bundt pan 3/4 full to avoid overflowing. To be on the safe side, place the bundt on a rimmed cookie sheet to catch any accidental overflow.
  4. Alcohol-Free: Yes, you can absolutely make this cake without the Bourbon. Just omit it from the recipe and add an extra 1-2 teaspoon of vanilla extract to make it a simple peach upside down cake.

Nutrition

Serving: 1slice | Calories: 701kcal | Carbohydrates: 101g | Protein: 7g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 364mg | Potassium: 197mg | Fiber: 2g | Sugar: 76g | Vitamin A: 1128IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 2mg