Peaches are by far my favorite fruit. I look forward to July every year because it means that peaches are finally in season in NJ. Most people think of Georgia when they think of peaches, but New Jersey peaches are nothing short of awesome. I buy them by the bucketful and then eat them raw and come up with recipes to put them in. And they taste great in everything so it’s an easy task to invent ways to use them. So there might be a whole lot of peach recipes popping up on this blog soon, but I will try to keep it to a minimum so nobody gets bored! This Peach Bourbon Cake Recipe is an example one of peach inventions.
I also love to put alcohol into desserts to give them extra flavor and a fun flair. Bourbon goes really well with peaches, so it was the ideal choice for a peach cake. I put it three places in this cake so you can really taste it, but the flavor isn’t overwhelming at all. To make this an easier recipe, or if you don’t want so much bourbon in the recipe, you could swap in some Cool Whip instead of making the bourbon whipped cream, but the homemade whipped cream is so delicious that you might not want to miss out on making it.
The 90s power-pop band The Presidents of the United States of America, in their hit single “Peaches”, declare that “If I had my merry way/ I’d eat peaches every day.” I think after trying this peach bourbon cake recipe, you’ll be in agreement!
Peach Bourbon Cake
- 1/2 cup butter
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 2 tbsp bourbon
- 1 1/2 cup flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup buttermilk
Bourbon Whipped Cream
- 1 cup heavy cream
- 1 tsp granulated sugar
- 1 tbsp bourbon
- 1/4 tsp vanilla extract
- 3 peaches peeled and sliced
- 2 tbsp bourbon
- 2 tbsp granulated sugar
- 1/2 tsp cinnamon
- Preaheat the oven to 350 degrees farenheit. Grease a 9 inch cake pan, set aside.
- In a large mixing bowl, cream the butter and sugars together until light and fluffy. Beat in the egg. Stir in the vanilla extract, bourbon and buttermilk until combined. Mix together flour, baking powder and salt. Add flour mixture to creamed mixture. Spread batter into prepared cake pan.
- Bake in preheated oven until lightly browned on top, 35 to 40 minutes. Remove cake from oven, and let cake cool completely.
- In a medium bowl, whip cream until soft peaks form. Add sugar and continue whipping until it forms stiff peaks. Gently fold in the bourbon and vanilla extract. Chill until ready to assemble the cake.
- In a medium bowl mix together the peaches, bourbon, sugar, and cinnamon. Let it sit out for at least a half hour, or refrigerate for several hours so that the fruit takes on the flavor of the bourbon mixture.
- Once the cake is completely cooled, spread the whipped cream over the cake in an even layer. Top with the peach mixture. Serve immediately, or keep covered in the refrigerator until serving.
Pingback: Chocolate Bourbon Pecan Pie Cookies - Jess Loves Baking