Basic Bitch Peach Cake But With Bourbon
I don’t even know where to begin. Camp was… an experience to say the least. I wish I could sit here and write everything that happened start to finish, but I’m not that kind of writer so I’ll give it to you in bullet point form.
- All of our electronics were taken away from us when we walked in. This was a digital detox. I actually did not miss my phone at all.
- No one used their real names. In fact, I still don’t know anyone’s name. We all went by nick names. Mine was Shmoopie. Only later when I told my mom did she remind me that there was a whole episode of Seinfeld that was centered around “Shmoopie”.
- We did not know the time at any point during our 4 days there. No clocks, no watches, no time. This was the weirdest feeling of all.
- Making eye contact with a stranger while standing butt to butt and looking between your legs is weird but also very fun.
- When 150 adults wear white and walk around a camp ground in total silence, it seems like you’re part of a cult. I did not drink the juice.
- I danced to Justin Bieber’s Sorry on stage at the talent show. Humble brag: I still got it.
- Lake water is super gross.
- Live music is a hell of a lot better than recorded music.
- Thumb War should become an Olympic sport.
- The more fully grown adults that jump on “the blob”, the higher a person can be hurled into the air.
- Camping is sticky. There is no way to not be sticky. Even after a cold shower.
- Brushing your teeth is optional.
- Color Wars.
- Bohemian Rhapsody is best sang in a Mess Hall in the middle of dinner standing on tables.
We enjoyed ourselves. Thank you Camp Grounded.
On our drive back from North Carolina, we stopped on the side of the road to pick up some peaches. The biggest, plumpest, most beautiful peaches. And if you know me, I don’t really like fruit at all. In a week’s time, all you’ll see is pumpkin spice, so this cake is my ode to the end of summer. It’s just your simple, basic bitch cake. The kind of cake your grandmother makes. Nothing fancy other than the fact that I let the peaches soak in a bit of bourbon. The alcohol bakes out but leaves the peaches a little punchy. You can change the peaches out for nectarines or apricots if that’s what you have on hand. I used super fancy bourbon that’s meant for sipping but that’s just because it’s what we keep in the house. Don’t go out and get expensive bourbon unless you plan to drink it, k?
Two options here for this cake. First, you can fold the peaches into the batter as I did. This results in a super moist, squishy interior. The peaches are so juicy. The cake batter around each piece of peach does not totally bake to a classic cake crumb. The best way to put it is that the surrounding area stays battery from the juices. If you don’t like the sounds of that, layer the peaches on the top of the cake batter after pouring it into the prepared spring form pan instead of folding them in. Both delicious. I promise.
BASIC BITCH PEACH CAKE BUT WITH BOURBON
MAKES AN 8″ CAKE
4-5 peaches, peeled and cut into 1” pieces
3 tbsp bourbon, optional
2 tbsp sugar
10 ½ tbsp (145 g) softened unsalted butter (1 stick plus 2 ½ tbsp)
2/3 cup (145 g) sugar
2 large eggs
1 ½ tsp vanilla bean paste
2 tbsp milk
1 cup + 2 tbsp (155 g) AP flour
1 tsp baking powder
½ tsp salt
FOR THE PEACHES: Combine the peaches, bourbon, and sugar in a large bowl. Let the peaches sit at room temp for 20 minutes.
FOR THE CAKE: Pre-heat the oven to 350˚F with the rack in the lower third of the oven Prepare an 8” spring form cake pan by buttering and flouring it. Be sure to shake out the excess flour
In the bowl of an electric mixer with paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides when needed. Add the eggs and vanilla bean paste. Cream again for another 2-3 minutes until light and fluffy and the mixture resembles whipped cream a bit. Add the milk and mix on low until incorporated.
In a separate bowl, sift together the flour, baking powder and salt. With the mixer running on low speed, add the flour mixture into the bowl one tablespoon at a time. Scrape the sides of the bowl half way through and at the end to be sure everything is incorporated evenly.
Option 1: Fold the peaches with all their juices into the cake batter. Pour the cake batter into the prepared spring form pan.
Option 2: Pour the cake batter into the prepared spring form pan. Top the batter with the peaches and their juices pressing down a bit on the peaches to create one even layer.
Bake for 55-65 minutes until a skewer comes out clean. Cool completely until the cake does not feel warm at all. Remove from the spring form pan, slice and serve with a dusting of powdered sugar.