Brown Sugar Peach Cake


°2 cups flour

°1 C. baking powder

°1 C. baking soda

°1/3 cup softened butter

°1 cup sugar (+ ¼ cup for garnish)

°2 eggs

°1 can (398 mL) sliced ​​peaches in syrup

°2 tbsp. vanilla essence


°½ cup 15% cream

°1 C. cornstarch


°1 ½ cups of brown sugar

°1 pinch of salt

°1 cup 15% cream

°2 tbsp. vanilla essence

°¼ cup softened butter


Preheat the oven to 350°F. Butter an 8-inch round pan or spray with cooking spray. To book.

In a medium bowl, combine flour, baking powder and baking soda, then set aside.

In bowl, beat butter & sugar. Add the eggs, then beat until smooth and consistent.

Alternately, add the reserved dry ingredients and the peaches in the syrup: make three additions of flour and two additions of peaches, mixing well between each addition. Add vanilla essence. 

Pour the batter into the prepared pan and sprinkle the surface with ¼ cup sugar. Bake for about 50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool for 30 minutes on a wire rack before unmolding it.

In a measuring cup, combine the “starch” ingredients. To book.

Prepare the sauce: combine the brown sugar, salt, cream and vanilla essence in a saucepan. Bring to a boil over medium heat while stirring with a whisk.

Add prepared cornstarch mixture, bring to a boil, then cook 3 minutes, or until sauce thickens, whisking constantly. Add the butter and stir until well incorporated. Serve the cake still warm with the hot sauce.

Enjoy !

Post a Comment

Previous Post Next Post