Ingredients
For the Fruit & Topping
- 4–5 peaches, cored and cut into wedges, skins on
- 1/2 tsp ground cinnamon, divided
- 1/2 cup sugar (for caramel)
- 1/4 cup water
- 1 tbsp bourbon (for caramel)
For the Cake Batter
- 1 stick butter (8 tablespoons), at room temperature
- 3/4 cup sugar
- 3 eggs
- 1/2 tsp vanilla extract
- 2 tbsp bourbon
- 1 cup all-purpose flour
- 1/4 cup almond flour
- 1 tsp baking powder
- 1/4 tsp ground cinnamon (remaining from above)
For the Pan
- Butter or oil, for greasing (plus extra for the parchment paper)
- Parchment paper
Instructions
- Prepare the Oven & Pan: Preheat your oven to 350°F (175°C). Line a 9-inch round cake pan (not a springform) with parchment paper, then butter or oil the paper well to prevent sticking.
- Arrange the Peaches: Spread the peach wedges over the parchment, starting from the center and radiating outward in a fan or circle. Sprinkle 1/4 teaspoon cinnamon evenly over the peaches.
- Make the Caramel: In a saucepan, combine 1/4 cup water and 1/2 cup sugar. Stir to blend only at the start, then heat over medium-high without stirring further. Watch closely as the mixture turns a light amber color (about 10-15 minutes). Remove from heat, quickly add 1 tablespoon bourbon, then pour evenly over the peaches in the pan.
- Prepare the Cake Batter: In a large bowl, beat softened butter and 3/4 cup sugar together until pale and fluffy, about 3 minutes. Beat in the eggs, one at a time, mixing well after each. Add vanilla and 2 tablespoons bourbon, and mix until smooth.
- Combine the Dry Ingredients: In a separate bowl, whisk together all-purpose flour, almond flour, baking powder, and the remaining 1/4 teaspoon cinnamon. Gradually add these dry ingredients to the wet batter, mixing just until combined and smooth.
- Assemble & Bake: Pour the cake batter over the peaches and caramel in the pan. Smooth the top with a spatula to evenly cover the fruit. Bake for 30-35 minutes, or until a toothpick or knife inserted in the center comes out clean and the cake is golden.
- Cool & Invert: Let the cake cool in the pan for 15-30 minutes to allow the caramel to thicken slightly. Run a knife around the edges if needed, then carefully invert the cake onto a serving plate. Peel off the parchment to reveal the beautiful peach topping.
Notes
- Always use a traditional cake pan, not a springform, to avoid messy caramel leaks in your oven.
- Lining the pan with parchment paper ensures effortless removal and keeps the caramel and peach topping intact.
- Keep an eye on the caramel—it can burn quickly once it starts changing color. Never stir the caramel as it cooks, just swirl the pan gently if needed.
- The cake may require a few extra minutes in the oven; test doneness with a toothpick to ensure a fully baked sponge.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/10th cake)
- Calories: 320
- Sugar: 28g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
