Ingredients

• 3 large fresh peaches - peeled , pitted, and sliced
• 0.5 cups water
• 0.5 cups white sugar
• 0.5 cups brown sugar
• 4 tablespoons salted butter
• 2 tablespoons vodka , Optional
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 teaspoon ground nutmeg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch Bundt pan.
2. 2 Combine peaches, water, white sugar, brown sugar, butter, vodka, cinnamon, vanilla extract, almond extract, and nutmeg in a saucepan over medium-low heat. Cook down until peaches are tender and soft, about 20 minutes; set aside to cool.
3. 3 Mix brown sugar and butter for cobbler-style topping together in a bowl; spread evenly in the prepared cake pan. Combine sliced peaches and cinnamon; arrange neatly on top of crumble mixture.
4. 4 Combine eggs, butter, buttermilk, sour cream, shortening, almond extract, and vanilla extract in a bowl; mix very well.
5. 5 Combine flour, sugar, cinnamon, and baking powder in another bowl. Mix into butter mixture until combined. Pour 1/2 of the batter into the prepared cake pan. Pour filling on top; pour remaining cake batter on top.
6. 6 Bake in the preheated oven for 45 minutes. Reduce oven temperature to 325 degrees F (165 degrees C). Continue baking until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Invert onto a cake plate and let cool.

Nutrition per serving