Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by lining it with parchment paper and greasing the sides with unsalted butter.

Slice fresh peaches into wedges and arrange them in a circular pattern at the bottom of the prepared pan. Sprinkle cinnamon over the peaches.

In a saucepan, combine white and brown sugar with a splash of water over medium heat until dissolved, then allow to cook until light amber, about 5-7 minutes. Stir in bourbon to create caramel.

Pour the warm caramel over the arranged peaches, ensuring even distribution.

In a mixing bowl, beat softened butter with sugar until fluffy. Add eggs one at a time, mixing well, and then blend in bourbon.

Whisk together all-purpose flour, almond flour, baking powder, and remaining cinnamon. Fold dry ingredients into the creamed mixture until just combined.

Pour the cake batter over the peaches and caramel, smoothing the top with a spatula.

Bake for 30-35 minutes, checking for doneness with a toothpick.

Let the cake cool in the pan for 15-30 minutes before flipping it onto a serving platter.