Butter Bourbon Peach Cake


This cake is far too peachy not to make at home. I started with one of my favorite cake bases and loaded it up with peachy goodness. As promised, each layer is getting drenched in bourbon butter syrup then layered with fresh peach filling in between.

Butter Bourbon Peach Cake

Peach Cake:
3 Eggs
1 3/4 C Sugar
1 C Oil
1 C Buttermilk
1/2 C Peach Juice (from can)
3 C Flour (sifted)
1 tsp Salt
1 T Baking Powder
1 C Diced Peaches
1 T Nutmeg (or allspice/cinnamon)
2 tsp Peach extract

Peach Filling:
1 c granulated sugar
1 c water
1/4 c cornstarch
1 tbsp lemon juice
1 tsp vanilla extract
4 c chopped peaches (peeled)
1 tsp peach extract

Butter Bourbon 
6 tbsp unsalted butter
1/2 tbsp bourbon whiskey
3/4 tbsp sugar

You'll also need:
4 C Vanilla Frosting (flavor with peach extract)
Coral or Orange gel dye
Yellow Gel Dye
Peach cookies for topping (tutorial coming soon)

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Directions:

1. In a large mixer: Beat room temperature eggs and sugar until light and fluffy (about 4 minutes). Drizzle in oil and continue to beat for 3 minutes. 
2. In another bowl sift all dry ingredients together. Add dry ingredients to the mixer alternating between buttermilk and flour. Once the flour is fully incorporated, stop the mixer and add in peaches, peach juice, extracts, and nutmeg. 
3. Pour batter into prepared cake pans (3 8-inch pans or 3 6 inch-pans). Bake in a 350 degree oven for 27 minutes or until a toothpick inserted in the center comes out clean. Once done, allow the cakes to cool in the pan for 10 minutes then transfer onto wire racks to continue cooling.
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Peach Filling:

1. Add all ingredients to a small sauce pot and allow to come to a simmer for about 5 minutes. Stir to break up some of the peaches The sauce should thicken up nicely. Allow to cool completely before filling the cake. Set aside.
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Butter Bourbon Syrup:

1. Add all ingredients to a small sauce pot and cook on low heat JUST UNTIL the sugar has dissolved. We don't want this to thicken up because it has to soak into the cake. 
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Assembly:

1. Begin by leveling off all of your cake layers and soaking with the butter bourbon syrup. I usually do this with a squeeze bottle, but you can also use a spoon.

2. Place down the first layer of cake and pipe a buttercream border. Fill the border with peach filling and place another cake layer on top. Continue the process until you've used all of the layers. Crumb coat your cake with a thin layer of buttercream frosting and allow it to set in the fridge for 20 minutes (or until frosting has hardened).

3. Color a small amount of frosting yellow and split the rest in half. One half will be left white and the other will be colored orange or coral. To make the ombre effect seen in the video, start by smearing the orange frosting on the bottom half of the cake and spreading the top half with white frosting. Use a cake decorating comb to smooth the frosting out and blend the two together. Allow to set in the fridge for 30 minutes.

4. Place peach cookies on top of the cake leaving spaces in between. In between those spaces pipe a mound of yellow frosting using a large star tip. Optional: Finish with fresh peach slices. And voila!