Ingredients:
1 large can of peaches is its syrup (2 lbs.) or 6 very ripe, fresh peaches
1/2 cup sugar
3/4 cup flour
4 eggs
8 Tbs (4oz) butter
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 cup sugar and 1/3 cup water to make the caramel sauce
5 Tablespoons Cognac
Directions:
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Make the caramel sauce by mixing the sugar and water in a sauce pan over high heat until the caramel
becomes slightly burnt. Pour the hot caramel into a 10 inch, oven proof (Pyrex) pie dish and make
sure the caramel covers the entire bottom of the dish.
In a mixing bowl, mix the flour, vanilla, sugar and baking powder. Add the eggs one at a time, and then the
melted butter.
Place the halved peaches over the cold caramel and cover with the dough.
Cook in the oven for 40 minutes.
While cooking, make a liquid with the syrup from the peaches, fresh or canned, the Cognac and a few
teaspoons of water. Once the cake is cooked, pour this mixture (a glassful) onto the cake that has been
pricked numerous times.
Remove the cake immediately from the mold turning it over so the caramelized side is on top and wait 2
hours to serve. You may serve this cake with a fresh coulis of raspberries.
Bon appétit !
