1. 1. Preheat your oven to 350°F (175°C).

2. 2. In a greased 9-inch round cake pan or cast iron skillet, arrange the peach wedges in a circular pattern on the bottom.

3. 3. In a small saucepan, melt 4 tablespoons of butter with ¼ cup of sugar over medium heat. Pour this mixture evenly over the peaches.

4. 4. In a bowl, cream together the remaining 4 tablespoons of butter and 1 cup of sugar until light and fluffy.

5. 5. Add eggs one at a time, beating well after each addition.

6. 6. Mix in bourbon, vanilla, and cinnamon.

7. 7. In a separate bowl, whisk together all-purpose flour, almond flour, and baking powder.

8. 8. Gradually add the dry ingredients to the wet mixture until just combined.

9. 9. Carefully spread the batter over the peaches in the pan. Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.

10. 10. Let the cake cool in the pan for 10–15 minutes. Run a knife around the edges, then carefully invert the cake onto a serving plate.

11. 11. Best enjoyed warm or at room temperature. Optional: serve with whipped cream or vanilla ice cream.