I have really been slacking on my blog posts lately. There is just something about these lazy summer days that keeps me out, about, and away from my computer. The garden, the lake, even laying out on a blanket in the grass seems to be a better draw to me then the kitchen these days. What has drawn me back into the kitchen this week was baking dessert for an, aptly named, Tomato Tuesday dinner party. The theme of this party – you’ve guessed it – Tomatoes! Bruschetta, gazpacho, tomato pie, and fresh cod with a warm tomato relish where the first four courses of this exquisite, tomato centric meal. I somehow refrained from baking a tomato dessert, and broke the established Tomato Tuesday covenant with these Bourbon Butterscotch Peach Cakes. Thankfully, this cake was just good enough to earn my forgiveness.
Recipe makes 6 mini Cakes.
- 1 cup Butter
- 1 1/2 cups Brown Sugar
- 1/4 cup Bourbon or Heavy Cream
- 4 Eggs
- 1/2 tsp Salt
- 1 1/2 cups Self-Rising Flour
- 2 peeled and diced Peaches + additional sliced Peaches for serving
- Whipped Cream for serving
- Preheat the oven to 350 F (177C).
- Grease the mini cake pans.
- In a sauce pan, melt together the butter, brown sugar, and bourbon/cream until the butterscotch forms. The sugar should be fully incorporated into the butter and bourbon/cream.
- Transfer the butterscotch into a mixing bowl.
- Allow the butterscotch to cool slightly, for a few minutes. Make sure that it is not hot enough to curdle the eggs, but not cool enough that it begins to seize up and solidify.
- Beat the eggs into the butterscotch one at a time.
- Add the salt.
- Sift in the flour, and continue to stir until the flour is fully incorporated.
- Stir in the Peaches
- Pour the batter into your greased cake pans.
- Bake for ~25 minutes.
- Allow the cakes to cool to room temperature, and serve with fresh peaches and whipped cream.