Make the Peach Cobbler Pound Cake

Preheat your oven to 325 degrees F.

Prepare the inside of your bundt pan by greasing it with baking spray or thoroughly coating it in magic cake release.

In a measuring cup, mix the brown sugar, melted butter, and spices. Pour half of the mixture over the diced peaches in a separate bowl, stir to coat the peaches, and set aside. Keep the other half of the brown sugar mixture to swirl into the cake batter.

In a large mixing bowl with an electric mixer or in the bowl of a stand mixer with the paddle attachment, beat the butter and mascarpone cheese on high speed for 3 minutes.

Add the sugar and beat on high speed for one more minute. Then pour in the buttermilk and vanilla extract and beat on high speed until smooth and creamy.

Scrape the sides of the bowl, then add one egg at a time to the wet ingredients, making sure each egg is well incorporated before the next addition.

In a large bowl, sift together the cake flour, baking powder, and salt. Add the dry ingredients to the mixer and stir on low speed until the dry ingredients are ALMOST fully incorporated. DO NOT OVERMIX the batter.

Using a rubber baking spatula, gently fold in the diced peach mixture from step 3 until the flour is fully incorporated into the batter (no more dry flour to be seen).

Pour the pound cake batter into the prepared Bundt pan. Pour the rest of the melted butter and brown sugar mixture over the top of the batter. Use a butter knife to dip and swirl the mixture through the cake batter.

Lift and tap the pan onto the counter several times to pop any air bubbles within the batter. Bake for 80-90 minutes, or until a cake tester inserted comes out with only a few crumbs and no wet batter.

Remove from the oven and cool in the pan for 2 hours. Gently flip and wiggle the cake out of the pan onto a wire rack to cool completely.

Make the Salted Honey Caramel while the Cake is Baking

Add the sugar, honey, and water to a 3-quart heavy bottomed saucepan over medium heat and cook for 4 minutes as the sugar dissolves, turns clear, and starts to bubble. Do not stir, if anything, swirl the pan gently and carefully to move any clumps.

Continue swirling occasionally and cook until the sugar mixture turns a deep amber color (this can take anywhere from 10-12 minutes). Do not leave the kitchen, it can burn in an instant!

Carefully add the butter pats, one at a time, and whisk until completely melted. IT WILL BUBBLE UP, DON'T PANIC JUST WHISK.

Remove the pan from the heat and slowly pour in the heavy cream, whisking until all of the cream has been incorporated. IT WILL BUBBLE UP, DON'T PANIC JUST WHISK.

Once the caramel has calmed down and the cream is fully incorporated, whisk in the vanilla extract and salt.

Set aside to cool in the pan for 15 minutes, then pour into a heat-safe container until ready to use. It will thicken as it cools.

Flambé Peaches - Make Right Before Serving

In a cast iron skillet, melt the butter and brown sugar over medium heat.

Place the peach slices in one layer in the melted sugar mixture. Let cook for 1-2 minutes on each side.

Turn the heat OFF, then stir in the liquor.

Serve the Peach Cobbler Pound Cake

When ready to serve, drizzle the caramel over the cake.

Next, spoon the boozy peaches over the top of the bundt cake.

CAREFULLY light the bourbon with a long neck lighter or culinary torch. Keep hands away from fire.

For sparks, sprinkle cinnamon from high above over the flame. Remember SAFETY FIRST.