Juicy caramelized peaches sit atop a tender, almond-tinged cake finished with a glossy browned-butter glaze. The texture is moist and fine crumbed, with a sweet, slightly crisp peach layer and toasted almond bites. A splash of bourbon adds warm depth that complements the fruit without overpowering it. Serve warm with vanilla ice cream or crème fraîche for dessert or a special weekend brunch.
Ingredients
- Peaches (3–4 medium, about 600 g), peeled, halved and sliced
- Dark brown sugar (1/2 cup / 100 g) for topping
- Unsalted butter (6 tbsp / 85 g), divided: 3 tbsp for topping, 3 tbsp for batter/glaze
- Sliced almonds (1/3 cup / 35 g), lightly toasted
- Bourbon (3 tbsp), divided: 2 tbsp for peaches, 1 tbsp for glaze
- All-purpose flour (1 1/4 cups / 155 g)
- Almond flour (1/3 cup / 40 g)
- Granulated sugar (2/3 cup / 135 g)
- Baking powder (1 1/2 tsp)
- Salt (1/2 tsp)
- Eggs (2 large), room temperature
- Whole milk (1/3 cup / 80 ml)
- Vanilla extract (1 tsp)
- Almond extract (1/4 tsp)
- Powdered sugar (3/4 cup / 90 g) for glaze
- Lemon juice (1 tbsp) and lemon zest (1 tsp), optional for brightening peaches
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment for easier release.
- Toss the sliced peaches with 2 tablespoons bourbon, 1 tablespoon lemon juice (if using), and 1 tablespoon granulated sugar; set aside to macerate for 10–15 minutes.
- In a small saucepan over medium heat, melt 3 tablespoons butter with the 1/2 cup dark brown sugar until the sugar dissolves and the mixture bubbles lightly; pour evenly into the prepared pan.
- Arrange the macerated peach slices over the brown-sugar butter in a single layer, slightly overlapping; sprinkle the toasted sliced almonds evenly over the peaches.
- Whisk together the dry ingredients: all-purpose flour, almond flour, granulated sugar, baking powder, and salt in a bowl.
- In a separate bowl, beat the eggs with the remaining 3 tablespoons melted butter, milk, vanilla, and almond extract until combined. Stir the wet mixture into the dry ingredients until just smooth—do not overmix.
- Spoon the batter over the peaches in the pan and spread gently to the edges. The batter will be thick but should cover gaps between fruit pieces.
- Bake for 35–45 minutes, until the cake is golden and a skewer inserted in the center comes out clean. If the top browns too quickly, tent with foil for the last 10–15 minutes.
- Let the cake cool in the pan on a wire rack for 10–12 minutes. Run a knife around the edge, then carefully invert the cake onto a serving plate. Peel off the parchment.
- To make the browned-butter glaze: in a small skillet, melt the remaining 3 tablespoons butter over medium heat and cook until it turns amber and smells nutty, about 3–4 minutes; remove from heat and let cool for 30 seconds.
- Whisk the browned butter together with 3/4 cup powdered sugar and 1 tablespoon bourbon; add 1–2 teaspoons of milk if needed to reach a pourable consistency. Drizzle evenly over the warm cake.
- Serve warm or at room temperature, topped with extra toasted almonds or a scoop of vanilla ice cream for contrast.
Tips or Variations
- Swap nectarines for peaches or use a mix of summer stone fruits; reduce added sugar if fruit is very ripe.
- For a nuttier cake, fold 2 tablespoons chopped toasted almonds into the batter before spreading over the fruit.