Cornmeal Peach Whiskey Cake

• Fruit Topping
• 4 medium firm peaches
• 1.5 tablespoons whiskey
• 1 tablespoon sugar
• Cornmeal Cake
• 160 grams all-purpose flour
• 85 grams fine cornmeal flour
• 11/2 teaspoons baking powder
• 3/4 teaspoons kosher salt
• Zest of half a small lemon
• 113 grams unsalted butter, at room temperature
• 110 grams granulated sugar
• 110 grams light brown sugar
• 2 large eggs, at room temperature
• 2 teaspoons whiskey
• 150 milliliters whole milk
• turbinado sugar, for sprinkling

1. Soak the peach slices in whiskey and sugar for at least 4 hours preferably overnight. The next day, drain the peaches from their juices and set aside.
2. Preheat oven to 350u0b0F (180u0b0C). Butter a 9" (23cm) round cake pan, butter and flour the pan and line the bottom with parchment paper.
3. In a small bowl, whisk together the flours, baking powder, salt, and lemon zest. Set aside. Beat butter with the sugars on medium-high speed until light and creamy. Add eggs, one at a time, beating to combine after each addition and beat in whiskey. Add flour mixture in three batches, alternating with milk and beginning and ending with flour; beat until just combined.
4. Transfer batter to the prepared pan. Arrange the peach slices on top, pressing some down into batter. Sprinkle with turbinado sugar. Bake until edges begin to pull away from pan and top springs back when lightly touched, around 50 minutes.
5. Let cool in the pan for 20 min then carefully turn out onto a wire rack (it's fragile when warm). Let cool completely before serving.

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Taken from food52.com/recipes/73122-cornmeal-peach-whiskey-cake (may not work)