Bourbon Peach Shortcake – a light as air sponge cake gets layered with vanilla whipped cream and peaches which have been marinated in vanilla and bourbon.
This Bourbon Peach Shortcake was inspired by another version of this cake that we often enjoy, a Brandied Peach Shortcake. On this occasion, I was making dessert for a little send-off supper we were having for Olivia, who headed off to university in Ontario this week.
Olivia loves plain sponge cake, especially in her favourite dessert, our Ultimate Strawberries and Cream Cake.
With peaches at their seasonal peak, I decided on those as the basis for the cake. Peaches and Bourbon also remind me of Georgia where I once sampled an amazing peach and bourbon ice cream, so I decided to switch the brandy for bourbon and add a little vanilla extract.
After leaving the peaches in the bourbon and vanilla for a couple of hours the flavours infused into the fruit without overwhelming it. We all loved this version of peach shortcake as did a few friends with whom we shared the leftovers.
I dare say this one will become a regular addition to all the peach desserts we enjoy every summer.
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- 6 eggs at room temperature
- 1 cup sugar
- 3 tsp vanilla extract
- 1 cup flour
- 2 tbsp melted butter
- 4 cups peeled and diced peaches
- 1/4 cup sugar
- 1/4 cup Bourbon
- 2 tsp pure vanilla extract
- 2 cups whipping cream
- 4 tbsp icing sugar powdered sugar
- 2 tsp vanilla extract
Line the bottom of an ungreased 9 inch springform with parchment paper. Preheat oven to 350 degrees F.
In the bowl of an electric mixer with the whisk attachment in place, add the eggs, sugar and vanilla extract. Beat at high speed until the mixture is very light and foamy and about tripled in volume. About 10 minutes.
Remove the bowl from the mixer and very gently fold in the flour, a little at a time. I like to sprinkle the flour over the surface of the batter a little a t a time and gently fold in with a rubber spatula.
Remove about a cup of this batter and stir the melted butter. Then fold the butter and batter mixture gently back into the cake batter in the bowl.
Pour the batter into the prepared pan and bake at 350 degrees for 40-45 minutes or until the cake springs back at the center and a wooden toothpick inserted in the center comes out clean.
Cool completely on a wire rack.
When completely cool, cut the cake in half horizontally with a sharp serrated bread knife.
Toss all ingredients together in a glass bowl. Cover and leave to marinate for a couple of hours, occasionally tossing the fruit gently with a rubber spatula.
After a couple of hours, strain the peaches trough a sieve or colander but RESERVE THE JUICE!
Simply beat the whipping cream, icing sugar and vanilla extract in the bowl of an electric mixer until firm peaks form.
Lay the cut layers of cake flat on a flat surface, cut side up and drizzle the reserved juice from the peaches all over the cake halves. Let the cakes sit there for 10-15 minutes to absorb the juices and bourbon.
Place one of the cake layers onto the serving plate and spread on about 1/3 of the whipped cream.
Evenly spread about 2/3 of the drained marinated peaches on top of the cream.
Spread on another 1/3 of the whipped cream and then add the next layer of cake.
At this point you can dust the top of the cake with icing sugar if you like.
Add the final 1/3 of the whipped cream to the centre of the cake top and then add the final 1/3 of the peaches.
Your cake will be ready to serve immediately but store it in the fridge if serving later.
Brandy, Amaretto, peach schnapps or rum could also substituted for the bourbon if you prefer