Bourbon Peach Cake


As the last warm days of summer fade away, it's getting harder and harder to find peaches in the grocery store. Soon I'll be relegated to purchasing the sliced frozen ones until summer comes and graces us with her presence once again.

The end of summer is a legitimately sad time for me. No more flip flops, no more relaxing at the pool. No more peaches, strawberries, watermelon and honeydew. Pumpkin and apple and boots and scarves are nice and all, but I don't like them as much as I like all things related to summer.

So now if you're as much of a summer lover as me and I've thoroughly depressed you, hop on up and get to the store for some peaches before they're gone for good. You don't want to wait until next season to make this cake!

Bourbon Peach Cake
Source: Food Network
Servings: 6-8 servings
Printer Friendly

    • 1 ¾ cup sugar, divided
    • 4 ripe, medium-sized peaches, cut into ½ inch wedges
    • 2-3 tbsp bourbon
    • 1 ½ cups all purpose flour
    • 1 tsp baking powder
    • ½ tsp baking soda
    • ½ tsp salt
    • 1 stick unsalted butter, at room temperature
    • 2 eggs
    • 1 tsp vanilla extract
    • 1 cup buttermilk
1. Preheat the oven to 375.
2. Combine ¾ cup of the sugar and 1 ½ tablespoons water in a 10-inch non-stick ovenproof skillet and stir until the mixture looks like wet sand. Heat over medium-high, gently swirling the pan occasionally until the mixture turns a light amber color, about 5 minutes.
3. Remove from the heat and carefully place the peach slices in circles, covering the caramel and bottom of the skillet. Drizzle the bourbon on top. Set aside.
4. Whisk the flour, baking powder, baking soda and salt together in a large bowl.
5. Add the butter and remaining 1 cup of sugar to the bowl of a stand mixer with the beater blade attached. Beat the butter and sugar together until light and fluffy, 3-5 minutes. Add the eggs, one at a time and then add in the vanilla.
6. Alternating between flour and buttermilk, add each in ⅓ portions to the stand mixer, mixing until combined after each addition. Begin and end with the flour.
7. Gently pour the batter over the peaches and smooth the top with a spatula to make it even.
8. Transfer the skillet to the oven and bake until a toothpick inserted in the center comes out clean, about 50 minutes. After 30 minutes, check the cake to make sure the top has not browned too much. If it has, cover with skillet with foil and return to the oven.
9. Allow the cake to sit for 15 minutes after coming out of the oven. Gently run a knife around the edges of the skillet. Place a plate upside down on top of the skillet and flip them over together, turning out the cake onto the plate. Slice and serve!

You can never go wrong with the combination of bourbon and peaches. Most of the bourbon flavor cooks off while this is in the oven but there is a slight hint left over. I had leftover maraschino cherries in the fridge and thought that one was the perfect centerpiece to the cake as a whole!

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