Peach Blueberry Bourbon Cake
This weekend, I had the endearing task of saying goodbye. One of my dearest girlfriends is moving to San Diego with my (her) baby! She graduated with her Ph.D. two weeks ago and landed a dream job on that side of the country. However, we’ve seen each other almost every day for the past few years and I don’t even know what I am going to do without her. To say I will miss her is an understatement. But I am extremely happy for her and can’t wait to visit already. In the meantime, I will stuff my face with this peach blueberry bourbon cake.
For the crust:
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter (2 sticks), cold and cut into cubes
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- ¾ cup granulated sugar
- 3 tablespoons all-purpose flour
- 2 tablespoons quick-cooking tapioca or cornstarch
- 5 medium peaches, cut into 8 pieces each
- 2 cups fresh blueberries (if using frozen, thaw and drain juices)
- 1½ tablespoons lemon juice
- 1-2 tablespoons bourbon (to taste)
To make the crust:
- In the bowl of a food processor, combine the dry ingredients by pulsing for a minute.
- Add in butter cubes slowly and pulse until the mixture is coarse, forming small pea-sized bits. Add eggs and vanilla extract. Pulse until dough comes together into a bowl.
- Form dough into a ball and transfer to a 9-inch springform pan. Spread dough evenly up the sides of the pan and the bottom. Press down with your fingers or a flat bottomed cup.
- Chill in the fridge for 10 minutes while you prepare the filling.
- Preheat oven to 375 degrees F.
- In a large bowl, combine sugar, flour, and tapioca. Add in the peaches, blueberries, lemon juice, and bourbon. Gently mix to combine and coat the fruit.
- Pour the filling into the prepared dough, making sure it is evenly spread out. Be careful not to add extra liquid into the dough.
- Cover the springform pan loosely with foil and place on a baking sheet. Bake until filling is bubbling and crust is golden about 1 hour and 45 minutes.
- Let cake cool in the pan for at least 20 minutes, preferably two hours before carefully removing the sides of the pan. Let cool until warm before cutting.
- It's best served warm and with ice cream!
- The filling is a little runny after baking. I would suggest letting the filling sit for 10-15 minutes before pouring into the pastry dough. The tapioca will have time to work its magic. Be sure to not add the liquid of the fruits.
- Let the cooked cake cool for about an hour.
- Recipe adapted from Everyday Annie's.
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