Preheat your oven to 350°F, filling your kitchen with warmth.

Prepare a 9-inch cake pan by lining it with parchment and buttering the paper.

Arrange the peach wedges beautifully in a circular pattern, starting from the center and working outwards. Sprinkle with a little cinnamon.

In a saucepan, dissolve 1/2 cup of sugar with 1/4 cup of water, allowing it to heat over medium-high without stirring until it reaches a light brown hue.

Once caramelized, remove from heat, add in 1 tablespoon of bourbon, and pour over the arranged peaches.

In a bowl, cream the softened butter with 3/4 cup of sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla and 2 tablespoons of bourbon.

In another bowl, mix the all-purpose flour, almond flour, baking powder, and remaining cinnamon. Gradually incorporate into the wet mixture.

Pour the cake batter gently over the peaches and spread it to form an even surface.

Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for about 15 to 30 minutes before carefully inverting it onto a plate.