Chitlins, I’m the worst. I had too much fun last week and forgot to post. Woopsie doodle.
But look! I made it up to you with bourbon and fresh peaches. And brown butter because I love yah that much.
Oh and it’s gluten free. So, booyah.
So I know brown butter is kind of a fall flavor, but let’s be real. Peaches and bourbon go really well together and brown butter does nothing but enhance it. Plus you can’t get good peaches in the fall and honestly, I’m not sorry. So there. Put that in your pipe and smoke it.
So let’s talk cake. This is more of a coffee cake sitch, without having to make a crumble. Which I’m all about because I never prep enough in advance for a crumble. It’s my downfall. It has a really fine cornbread like crumb. It’s so delicious my nutritionist friend actually had two slices.
Guys. Two. Slices. Honestly, I feel like I finally made it.
Anyhoodle, a note. You need corn flour not cornmeal, it’s a fine consistency. Almond meal is sometimes also called almond flour. Get the blanched variety over raw, it has a more uniform texture.
- ½ cup plus 2 tbsp finely ground corn flour
- 1 cup finely ground almond flour
- 1½ tsp baking powder
- ¼ tsp kosher salt
- 13 tablespoons butter, softened, divided
- ¾ cup sugar
- 4 large egg yolks
- 2 large eggs
- 1 tsp vanilla
- 2-3 peaches, peeled and cut into slices
- 3 tbsp loosely packed light brown sugar
- 2 tbsp bourbon
- Heat oven to 350F. Grease an 9in x 2in round cake pan or a 10 in springform pan. Cut a round of parchment for the bottom and grease that as well. Set aside.
- Cube 8 tbsp (1 stick) of butter and place in a shiny bottomed sauce pan over medium heat. Cook until foamy and beginning to brown, shaking the pan occasionally. You will know it's browned when it starts to smell nutty and you can see the flecks in the butter.
- Immediately remove from heat and scrape the bottom of the pan to get all the browned bits. Transfer to heat proof bowl and place in the freezer to harden for about 5-6 minutes.
- Meanwhile, prep the peaches. To peel them easily bring a large pot of water to a boil. Drop in peaches and let warm for 30 seconds to a minute. Immediately remove to an ice bath to stop cooking. The skins should slip off easily. If not return to the boiling water and cook for a few more seconds.
- Slice peaches into thin crescents and place in a large bowl.
- Sprinkle brown sugar and bourbon over peach slices and stir to coat all the slices. Set aside.
- Remove brown butter from freezer and cream with the remaining 5 tbsp of butter and white sugar until light and fluffy.
- Meanwhile whisk together the flours, salt, and baking soda. Set aside.
- Add the egg yolks and then the whole eggs one at a time to the butter and sugar mixture beating until incorporated and fluffy again.
- Add the vanilla and 2 tsp of the bourbon, sugar, peach syrup from the bottom of the peach bowl until combined.
- With the mixer running on low add the flours until a smooth batter forms, about 30 seconds to a minute.
- Lay the peaches in concentric circles in the bottom of the cake pan, 2 peaches just barely filled my 9inch pan, a bigger pan will need a 3rd peach. Pour any remaining bourbon sugar syrup over top.
- Gently spread the batter over the peaches, smoothing the top.
- Bake for 50 - 60 minutes until the top is a golden brown and a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes before inverting onto a rack to cool completely. Do not let this cool all the way in the pan or the peach syrup with solidify effectively cementing this in place.
- Best served the same day, leftovers can be stored in the fridge.