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
- 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
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.
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!