Here I go again. Peaches and bourbon. They just go so well together, and when I am standing in the kitchen with some marvelous summer peaches, I just want to add a little splash. The peaches have been so amazing this year – I’ve jammed, spiced, ketchuped and canned a huge amount. But I went a little overboard on the buying. I created this recipe for a family dinner when I found myself with an overabundance of peaches, and added a touch of bourbon at the end. But I still had more peaches, so I upped the Southern factor by making a sweet tea infused compote, which adds another layer of flavor. You could add a dollop of whipped cream or a scoop of ice cream, but it is rich enough as is. The cake would also be delicious with Peach Butterbourbon Sauce and the compote would be delicious on its own or stirred into some yogurt for breakfast.
- Peach Bourbon Cake
- 4 medium sized peaches
- 3 cups flour, divided
- 1 cup (2 sticks) butter, at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 4 eggs
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 2 Tablespoons bourbon
- Sweet Tea Peaches
- 1 cup water
- 1 cup granulated sugar
- 2 black tea bag
- 8 medium peaches
- Preheat the oven to 325°. Grease a 12-cup Bundt pan thoroughly.
- Peel and pit the peaches and cut into small chunks. Toss with ¼ cup of the flour and set aside.
- Beat the butter and sugars together in the bowl of a stand mixer for 5 minutes, scraping down the sides of the bowl several times, until light and fluffy. Add the eggs, beating well after each addition and scraping down the bowl. Add the remaining 2 ¾ cups flour, baking powder and salt alternately with the buttermilk, scraping down the bowl, until completely mixed. Beat in the vanilla and bourbon.
- Gently fold the floured peaches through the batter distributing the chunks evenly. Scrape the batter into the prepared pan and bake for 45 – 50 minutes, until a tester inserted in the center comes out clean. Cool in the pan for 15 minutes, then turn out on to a wire rack to cool completely.
- Stir the water and sugar together in a saucepan and bring to a boil. Boil for about 5 minutes, until the sugar is dissolved and the mixture is syrup. Remove from the heat and add the tea bag. Leave to steep for about 5 minutes.
- Peel and pit the peaches and cut into small chunks. Remove the tea bag from the syrup and add the peaches. Cook over medium heat, stirring frequently, until the liquid is reduced and the peaches are coated in a light syrup, about 15 minutes.
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