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Bourbon Peaches and Cream Cake

Bourbon Peaches Ingredients

  • 3 peaches, sliced thin
  • 1 cup bourbon whiskey
  • 1 cup sugar
  • 1 tsp cinnamon
  • 1/2 tsp ground clove
 

Cake Ingredients

  • 1 cup Dandies Mini Marshmallows
  • 1 cup plain soy milk
  • 1 Tbsp apple cider vinegar
  • 1 1/2 cups flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup coconut oil
  • 1/4 cup water
  • 1 Tbsp lemon juice
  • 1 Tbsp vanilla extract
  • 1 tsp almond extract
 

Do I have your attention? The “cream” in the peaches and cream is really Dandies Mini Marshmallows! This wickedly delicious cake features a bourbon peach syrup generously drizzled over the top of the cake.

 

Bourbon Peaches Instructions

In a medium saucepan bring the bourbon, sugar, cinnamon and ground clove to a boil. Once the sugar is dissolved, add the sliced peaches, reduce heat and let simmer for 7 minutes. Using a slotted spoon scoop out peaches and set them aside in a bowl. Let the remaining liquid in the pan simmer for an 40-60 minutes or until it's reached the consistency of syrup then set aside.

 

Cake Instructions

Preheat oven to 350 degrees. Grease 8x8 cake pan. In a small bowl whisk together apple cider vinegar and soy milk and set aside. In a mixing bowl sift together flour, sugar, baking powder, baking soda and salt. Add coconut oil, water, lemon juice, and extracts to the soy milk mixture and stir. Pour over flour mixture and stir until all lumps are gone. Pour batter into the cake pan. Sprinkle the marshmallows evenly on top of the cake. Working from the outside going in, start placing the peaches, slightly overlapping one another around in a circle, until the entire cake is covered. Bake for 50–60 minutes or until the fork test comes out clean. When the cake is done baking, drizzle on some of the reserved bourbon peach syrup and enjoy!

 

Recipe by Chelsie Jangord

 

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