Description
A tender sheet cake with jammy bourbon-soaked peaches and a boozy glaze, perfect for late-summer gatherings. This easy recipe combines browned butter, fresh peaches, and bourbon for a crowd-pleasing dessert that tastes like comfort food reimagined.
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 ½ cups light brown sugar, packed
- ½ cup granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk, room temperature
- ¼ cup bourbon
- 4 medium fresh peaches (about 2 cups sliced)
- 2 tablespoons light brown sugar (for peach layer)
- 1 tablespoon bourbon (for peach layer)
- 1 teaspoon cornstarch
- 1 ½ cups powdered sugar, sifted
- 2 tablespoons bourbon (for glaze)
- ½ teaspoon vanilla extract (for glaze)
- 1–2 tablespoons milk (for glaze)
Instructions
- Brown the butter: Melt 1 cup unsalted butter in a small saucepan over medium heat. Cook, swirling occasionally, until it turns deep amber and smells nutty (5-7 minutes). Pour into a large mixing bowl to cool slightly.
- Prepare the peaches: Slice peaches into ½-inch wedges. Toss with 2 tablespoons brown sugar, 1 tablespoon bourbon, and 1 teaspoon cornstarch in a medium bowl. Set aside.
- Preheat oven to 350°F (175°C). Line a half-sheet pan (18×13 inches) with parchment paper, letting it overhang on the long sides.
- Make the cake batter: To the bowl with browned butter, add 1 ½ cups packed light brown sugar and ½ cup granulated sugar. Beat with a hand mixer or stand mixer on medium speed until well combined (about 2 minutes). Add eggs one at a time, beating well after each. Add 2 teaspoons vanilla extract and ¼ cup bourbon; beat until smooth.
- In a separate bowl, whisk together 2 ½ cups flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Add dry ingredients to wet mixture in three additions, alternating with 1 cup buttermilk, starting and ending with flour. Mix on low just until combined. Fold in peach mixture gently.
- Pour batter into prepared pan and spread evenly. Bake 25-30 minutes, until golden and a toothpick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes, then lift out using parchment and cool completely.
- Make the glaze: In a small bowl, whisk together 1 ½ cups sifted powdered sugar, 2 tablespoons bourbon, and ½ teaspoon vanilla extract. Add milk 1 tablespoon at a time until thick but pourable. Drizzle over cooled cake. Let set 10-15 minutes before slicing.
Notes
Don’t rush the butter browning; use medium heat and watch for nutty aroma. Room temperature ingredients are crucial for a light cake. Let cake cool completely before glazing to prevent glaze from absorbing. For best results, use ripe but firm peaches. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze unglazed cake for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 32
- Sodium: 180
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
Keywords: bourbon peach cobbler, sheet cake, peach cake, bourbon dessert, summer dessert, easy cake recipe, peach cobbler cake