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Instructions
CAKE:
Adjust oven rack
to middle position and heat oven to 350 degrees. Grease 9-inch
round cake pan, line with parchment paper, and grease parchment.
Whisk flour,
baking powder, and remaining ½ teaspoon salt together in bowl.
Whisk granulated sugar, milk, eggs, and vanilla in large bowl
until smooth, about 1 minute. Whisk 8 tablespoons melted butter
into milk mixture until combined. Whisk flour mixture into milk
mixture until no dry flour remains.
Transfer
batter to prepared pan and smooth top with rubber spatula. Bake
until light golden brown and toothpick inserted in center comes
out clean, 45 minutes to 1 hour. Transfer pan to wire rack.
Immediately run paring knife between cake and sides of pan. Using
a fork, poke about 80 holes evenly over cake. Let cool. SAUCE:
Melt butter, then add sugar, salt, and cream of tartar. Stir with
whisk to combine over medium high heat until it boils. Add cream and
boil stirring for 1 minute.
Off the heat add the bourbon and stir to
combine. At first it may appear to separate but keep
stirring. Remove a few tablespoons, then add the peaches at
stir.
Slowly
ladle the removed sauce over the top of the cake allowing it
to soak into the holes. Finish with the remaining peaches and sauce over the
top. |
