As summer fades to fall, I can only think of this perfect dessert. It captures the essence of both seasons perfectly. Peaches for Summer and bourbon for Fall. With both flavors combined, it is a warm, fruity cake you can’t get enough of.
Summer and Fall are my favorite seasons. What’s even better is that they are right next to each other. Summer is for fruit and relaxing while Fall is for warmth and coziness. Which is where the bourbon comes in, ha. When you crack open the bottle for this recipe, make sure to save enough for the buttercream! You can’t make this cake without pouring yourself a little drink beforehand, right?
Did anyone else think that the peach harvest was especially good this year?? I’m usually terrible at picking out peaches but this year every one I grabbed from the farmer’s market was absolutely delicious. I thought strawberries were Little Lady’s favorite fruit but after this summer I’m pretty sure she is sticking to peaches for awhile.
This isn’t a very dense cake which makes you want to eat even more of it, not sure if that is good or bad. With some peaches and a small hint of bourbon in every bite, you really must try it for yourself, the flavors blend so well together.
- 3/4 cup unsalted butter
- 1 cup sugar
- 3 eggs
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1 cup buttermilk, room temperature
- 1/2 teaspoon vanilla
- ¼ teaspoon salt
- 1 pound diced fresh peaches
- 2 ¾ cup flour
- Bourbon Buttercream
- 1 ½ tablespoons heavy cream
- ½ cup butter
- 3 tablespoons milk
- 1 pound confectioner’s sugar
- 4 tablespoons bourbon
- Preheat oven to 350°
- Butter two 9x3 round pans
- Set aside ¼ cup flour.
- Sift remaining flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together.
- Combine buttermilk and vanilla together in a small bowl.
- Beat butter and sugar in an electric stand mixer until fluffy.
- Add the eggs, one at a time.
- Pour flour mixture slowly into the mixer.
- Add buttermilk mixture and beat until smoth.
- Toss diced peaches with the ¼ cup flour and fold in gently.
- Divide the batter into the two pans.
- Bake for 30-35 minutes or until done.
- For the Frosting:
- Combine cream, milk, butter, and confectioner’s sugar.
- Beat in the bourbon.
- Reserve some for the middle.
- Layer some frosting in between the two layers of cake.
- Then frost the whole cake.
- Decorate the top of the cake with fresh peach slices if desired.
Note: this will make two layers of cake. In my photos there are four layers. All the more boozy buttercream to eat, right?