Bourbon Spiked Peach Cake

Bourbon Spiked Peach Cake

Prep: 30 mins
Bake: 45 mins
Makes 10" Cake, serves 10

 

This Bourbon Spiked Peach Cake adds a sophisticated touch to a classic southern cake.  The sweet, bourbon kissed peaches look beautiful on top of this fluffy pecan cake, making it an elegant addition to any summertime soiree. After the cake is cooled and inverted, the burnt sugar and bourbon peach juice drips into the pecan cake infusing it with even more flavor.  

Peaches are one of my favorite fruits to use in baking because their inherent sweetness and flavor is amplified when cooked. They are also high in fiber, vitamins, and minerals and contain beneficial plant compounds like antioxidants, which can help protect your body from aging and disease.

Bourbon Spiked Peach Cake Comparison Chart

Bourbon Spiked Peach Cake

Dry Cake Ingredients:
1 ½ cups Flour Swap
1 cup Sugar Swap
¼ cup finely chopped pecans
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
 
Wet Cake Ingredients:
2 Egg Swaps
1 cup unsweetened plant milk
½ cup Butter Swap
1 tablespoon vanilla extract
 
Topping ingredients:
4 medium peaches sliced (no need to peel)
¾ cup Sugar Swap + 1 ½ tablespoons water
3 tablespoons bourbon or whisky (optional but adds a nice layer of flavor)

 

Bourbon Spiked Peach Cake 

Directions:

Preheat the oven to 375 degrees.  Completely line a 10” springform pan with parchment paper to prevent the liquid from dripping into the oven (I didn’t do this and the cake came out great but caused a mess in the oven. 

Combine ¾ cup Sugar Swap and 1 ½ tablespoons water in a small saucepan.  It should have the consistency of wet sand.  Cook on medium high for about 5 minutes until the sugar melts and the liquid starts to turn slightly amber in color.  Don’t stir, just swirl the pan as it cooks.  Pour the cooked sugar water into the parchment lined pan.  Arrange the peaches in a concentric pattern then drizzle the bourbon on top.   

Make the cake batter by mixing all dry ingredients well then add wet ingredients.  Stir until smooth cake batter is achieved.  Allow the batter to rest for a few minutes, then give in another stir.  Scoop the batter on top of the peaches and smooth the top. Bake for about 45-50 minutes until golden in color and a toothpick comes out clean.  Remove from the oven and cool completely on a rack before inverting and releasing the springform.   

Serve warm with a scoop of keto ice cream or make it into a balanced breakfast with a dollop of high protein greek yogurt. *For best taste, texture and health benefits, refrigerate all Detox Desserts overnight before indulging. Store covered in the fridge for up to 5 days or freeze for long term storage. 

Bourbon Spiked Peach Cake Nutrition Label
 



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