Hale Groves Peach Bourbon Upside-Down Bundt Cake

The Hale Groves Team

Fresh summer peaches are the star in this decadent cake! Baked until they’re sweet and sticky with butter and brown sugar, they add moistness while the bourbon adds a zing of flavor. Serve warm with a scoop of French vanilla ice cream for a delightful summertime dessert!


4 Hale Groves Orchard Fresh or Sweet Georgia Peaches, peeled and cut into 4 slices each

1¾ c. butter, softened, divided

2 c. firmly packed light brown sugar, divided

1 (8-oz.) pkg. cream cheese, softened

1½ c. granulated sugar

6 large eggs

1½ tsp. vanilla extract, divided

3 c. all-purpose flour

½ tsp. salt

¼ c. bourbon

1 c. powdered sugar

2 Tbsp. milk


  • Preheat oven to 325°F. Grease a 10½” Bundt pan heavily with cooking spray. Melt ¼ cup butter in a small saucepan over medium heat; stir in ½ cup brown sugar. Cook, whisking constantly, until sugar is dissolved and mixture is thoroughly combined (about 1 minute). Pour mixture evenly into Bundt pan. Place peach slices in an even layer on top of brown sugar mixture.
  • Beat cream cheese and remaining 1½ cups butter with a heavy-duty stand mixer on medium speed until creamy (about 1 minute). Gradually add granulated sugar and remaining 1 ½ cups brown sugar, beating on medium speed until light and fluffy (3-5 minutes). Add eggs one at a time, beating just until yolk disappears. Beat in 1 teaspoon of vanilla.
  • Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Spoon batter carefully over peaches in prepared pan; level with a spatula.
  • Bake in preheated oven until a long wooden pick inserted in center of cake comes out clean (1 hour and 25 minutes to 1 hour and 30 minutes). Cool in pan on a wire rack until pan is just cool enough to handle (about 25 minutes). Remove cake from pan to rack and cool completely (about 2 hours).
  • Stir together powdered sugar, remaining ½ teaspoon vanilla, and 1 tablespoon of milk in a small bowl, adding remaining 1 tablespoon milk, 1 teaspoon at a time, to reach desired consistency. Drizzle over cooled cake.

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