Guys, I’ve gone a whole 3 months without putting bourbon in something, and I don’t like it one bit. I should be ashamed of myself!
I mean, this cake was just BEGGING for it. Is there a better combination than peaches and bourbon in the summertime? It’s pure Southern goodness, ya’ll.
(I’m sorry I said ya’ll.)
Southern sayings that I can’t pull off aside, I have finally eaten enough juicy, fresh peaches this summer to be able to bear to put them into baked goods. My perpetually sticky hands were begging for a break, and I was more than happy to oblige. I’ve had a romantic notion all summer of making a fresh peach cake, a simple lightly sweet cake base filled with lots of gorgeous summer peaches and topped with the requisite giant plop of whipped cream. And guys, I must say, I did that up pretty good right here.
This fresh peach cake with bourbon vanilla whipped cream is exactly my kind of cake – unfussy, not too sweet, and totally moist and flavorful. Cake is not usually my go-to dessert because I often find it to be incredibly underwhelming both in flavor and texture, but I’ve found that when cake is good, it’s really, really good. It just feels like a celebration in a way that other desserts can’t mimic; a piece of cake for an afternoon snack is the quickest way to turn a mundane day into something special.
This cake really is the perfect summer cake. It’s insanely moist from the peaches and the buttermilk cake base, and it’s incredibly quick to throw together – no layers or crumb coats or buttercream frosting – making it perfect for the long, lazy dog days of summer we find ourselves in right now. And I haven’t even gotten to the bourbon-vanilla whipped cream yet!! Making fresh whipped cream is one of my absolutely favorite things to do to make a dessert go from good to great, and the addition of bourbon and vanilla (or vanilla bean, if you’re feeling fancy) is the best way to do it up. The whipped cream compliments the simple peach cake so perfectly, and the whole thing was just the best way to sit and savor a hot summer afternoon before this all-too-fast season fades away for another year. I loved this cake, and I know you will too!
- ½ cup butter, softened
- 1 ½ cups brown sugar
- 2 cups flour, plus additional for the pan
- 1 cup buttermilk
- 1 egg
- 1 tsp. baking soda
- 1/8 tsp. salt
- 2 ½ cups peeled and diced peaches
- 1 cup COLD heavy cream
- 1 tbsp. powdered sugar
- ½ - 1 tbsp. bourbon (depending on how strong you want the flavor to be)
- 1 tsp. vanilla (or ½ vanilla bean, seeds scraped, if you’re feelin’ fancy!)
- Preheat your oven to 350°F. Butter and flour a 9x13 inch pan.
- In a large bowl, use an electric mixture to cream together the butter and sugar. Add the flour, baking soda, salt, buttermilk and egg; mix to combine. Using a spatula, gently fold in the peaches. Spread evenly in the prepared pan and bake for about 30 minutes, until lightly browned and a tester inserted into the center comes out clean. Allow to cool slightly before slicing and serving.
- To make the whipped cream, whip the heavy cream and powdered sugar with an electric mixture until soft peaks form. Mix in the bourbon and vanilla bean. Serve on top of the fresh peach cake!
- Here's a great method for peeling peaches: http://www.tasteofhome.com/recipes/how-to-cook/how-to-peel-peaches. Works like a charm!
Looking for more summer fruit desserts?
Mini Strawberry Mascarpone Tarts
Almond Streusel-Topped Blueberry Galette
