We had friends coming to dinner a few weeks back, and nothing to serve for dessert except for a few scrappy peaches. Lucky for us, and now for you, I whipped up what has become a favorite recipe.
For this recipe, I used peaches what were ripe but still a little firm as hold up better during baking. As well I used Bourbon, but feel free to use milk if Bourbon isn’t your thing. I made the recipe both ways, and it came out perfectly. The cake is best served warm so be sure not to wait until the next day to devour. You will want the caramelized sauce to ooze over every bite.