75 minutes
A deliciously caramelized peach cake served with a rich bourbon whipped cream.
Peaches, Sliced into 1/3-inch-thick wedges
0 oz
Lemon, Juiced
each
Cake Flour, Sifted
cups
teaspoons
teaspoons
Granulated Sugar, Divided
cups
Unsalted Butter, Room temperature, divided
tablespoons
teaspoons
Eggs, Room temperature
each
Sour Cream, Room temperature
cups
Heavy Cream, Cold
cups
Bourbon
tablespoons
1. Prepare the Peaches
Toss the peach wedges gently with lemon juice to prevent browning and add flavor.
2. Combine Dry Ingredients
Whisk together cake flour, baking powder, and baking soda in a separate bowl.
3. Caramelize Sugar
In a 10-inch cast-iron skillet, sprinkle granulated sugar and caramelize over medium heat, then stir in unsalted butter.
4. Arrange the Peaches
Arrange the lemon-tossed peach wedges on top of the caramelized sugar mixture in the skillet.
5. Prepare the Cake Batter
Cream the remaining granulated sugar with room-temperature unsalted butter and vanilla extract. Then add eggs one at a time, followed by sour cream. Gradually mix in the dry ingredients.
6. Bake the Cake
Spread the cake batter over the peaches in the skillet and bake on a prepared baking sheet at 350 degrees Fahrenheit for 40-45 minutes.
7. Make Bourbon Whipped Cream
Whip heavy cream with bourbon until soft peaks form to create bourbon whipped cream.
8. Serve the Cake
After cooling the baked cake, invert onto a serving plate and serve with a dollop of bourbon whipped cream.
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