1. Preheat oven to 350°F. Line a 9″ pan with parchment and butter it.

2. Arrange peach slices on the bottom of the pan and sprinkle with ¼ tsp cinnamon.

3. In a small saucepan, heat ½ cup sugar and ¼ cup water until it turns amber. Remove from heat and stir in 1 tbsp bourbon. Pour caramel over peaches.

4. In a large bowl, cream butter and ¾ cup sugar until fluffy. Add eggs one at a time, beating well after each addition. Stir in 2 tbsp bourbon and vanilla.

5. In another bowl, whisk together all-purpose flour, almond flour, baking powder, and the remaining cinnamon.

6. Fold dry ingredients into the wet mixture until just combined.

7. Pour batter evenly over the peaches and caramel in the pan.

8. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.

9. Let cool for 15–30 minutes. Run a knife around the edges, then flip onto a serving plate.

10. Serve warm with a scoop of vanilla ice cream if desired.