Preheat oven to 325°F and butter a 9-inch square baking pan.
In a medium mixing bowl, beat and sugar together until light and fluffy. Add eggs, one at a time, until full incorporated. Mix in bourbon and vanilla. Add flour, baking powder, and salt and mix until just combined.
Meanwhile, in a small saucepan, make the bourbon caramel. Melt butter, sugar, honey, bourbon, and salt over medium heat until it just begins to boil. Remove from heat and pour into buttered pan, covering the entire bottom surface.
Lay peaches and pecans in a single layer on top of caramel. Spread cake batter in an even layer on top and place in oven for 50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and allow to cool for 5 minutes. Place serving tray on top of pan and carefully flip it upside down.