°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
+FOR THE STARCH
°½ cup 15% cream
°1 C. cornstarch
+FOR THE VANILLA & CARAMEL SAUCE
°1 ½ cups of brown sugar
°1 pinch of salt
°1 cup 15% cream
°2 tbsp. vanilla essence
°¼ cup softened butter
*STEPS
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 !