Preheat your oven to 350°F (175°C) and prepare a 9-inch cake pan by lining the base with parchment paper and buttering it.

Arrange peach wedges over the buttered parchment in a circular pattern and sprinkle ¼ teaspoon of cinnamon over the peaches.

Combine water and sugar in a medium saucepan and heat without stirring until it turns light amber. Add 1 tablespoon of bourbon and pour over the peaches.

Cream together softened butter and sugar until fluffy, then add eggs one at a time followed by vanilla extract and bourbon.

Whisk together all-purpose flour, almond flour, baking powder, and remaining cinnamon. Gradually mix into wet ingredients until just combined.

Pour batter over the peach and caramel layer, smoothing the surface carefully.

Bake for 30-35 minutes until a toothpick comes out clean.

Cool on a wire rack for 15-30 minutes before inverting onto a serving plate.