In a 10 inch cast iron skillet add 3/4 cup sugar and 1 1/2 tablespoons of water.

Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes.

Remove the cast iron from the heat and arrange your sliced peaches in a circle around the skillet creating 2 or 3

layers of peaches.

If using bourbon, drizzle on your set the skillet aside.

Place your pecans in a blender and pulse until mostly ground. It should be uniform with no big pieces.

Whisk the flour, ground pecans, cardamom, baking powder, baking soda and salt in a bowl.

Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy.

Add your eggs one at a time and beat add in your vanilla, scraping the sides to make sure everything is incorporated.

Turn the mixer speed lower and slowly incorporate the flour mixture and buttermilk in 3 batches mixing in between each addition.

Pour the batter over the peaches and spread evenly.

Place your skillet in the oven and bake for about 50 minutes until the cake is golden. A toothpick should come out clean when inserted.

If you cake browns too quickly, cover loosely with foil.

Let sit for 15 minutes, then gently use a knife to run around the edges of the cake and invert onto a plate.

Enjoy on its own or with ice cream or whipped cream. To store, cover with plastic wrap and place in the fridge.