Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C).
- Line a 9-inch cake pan (do not use a springform) with parchment paper and butter the paper.
- Arrange the peaches over the parchment, starting at the center and working your way out. Then, sprinkle 1/4 teaspoon of cinnamon over the peaches.
- To make the caramel, combine 1/4 cup of water with 1/2 cup of sugar in a saucepan. Stir to mix, then heat over medium-high heat until it turns light brown. Avoid stirring while it’s heating (about 10-15 minutes). Remove from heat and quickly add 1 tablespoon of bourbon, pouring it evenly over the peaches.
Batter and Baking
- For the cake batter, beat the butter and 3/4 cup of sugar together until light and fluffy (about 3 minutes).
- Add the eggs one at a time, mixing well after each addition, then beat in the vanilla and 2 tablespoons of bourbon.
- In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and the remaining 1/4 teaspoon of cinnamon.
- Slowly mix this flour mixture into the batter until well combined.
- Pour the batter over the peaches and smooth the surface.
- Bake for 30-35 minutes or until a toothpick or knife comes out clean when inserted into the center of the cake.
Serving
- Let the cake cool for 15-30 minutes before carefully turning it out onto a serving plate.
Nutrition
Notes
Serve warm or at room temperature. Fantastic on its own or with vanilla ice cream. Store leftovers in an airtight container for up to two days; refrigerate for about a week.