Preheat your oven to 350°F (175°C) and line the bottom of a 9-inch cake pan with parchment paper, buttering it generously.

Arrange the cored and wedged peaches in a circular pattern over the parchment, starting from the center. Sprinkle ¼ teaspoon of cinnamon over the peaches.

In a medium saucepan, combine ¼ cup of water with ½ cup of sugar, heating over medium-high until it turns into a light brown caramel, about 10-15 minutes. Stir in 1 tablespoon of bourbon, then pour evenly over the peaches.

In a large mixing bowl, beat the softened butter with ¾ cup of sugar until light and fluffy, about 3 minutes. Add eggs one at a time, followed by vanilla extract and 2 tablespoons of bourbon, mixing until incorporated.

In a separate bowl, whisk together 1 cup of all-purpose flour, ¼ cup of almond flour, 1 teaspoon of baking powder, and ¼ teaspoon of cinnamon. Gradually mix this into the butter-egg mixture until just combined.

Gently pour the batter over the arranged peaches and smooth the surface evenly with a spatula.

Bake in the preheated oven for 30-35 minutes, checking for doneness with a toothpick.

Once baked, remove from the oven and let cool in the pan for 15-30 minutes before carefully inverting onto a serving plate.