I used to bake this cake with my mom when I was a kid. I remember going to the grocery store with her early on a Saturday after listening to Bulldog Bazaar! I recently found the recipe, and could not remember how amazing and delicious this cake was. I can drink the sauce in a glass, it's so decadent!

*ingredients :

°2 cups of flour

°1 c. Baking powder

°1 c. baking soda

°1/3 cup soft butter

°1 cup sugar (+ ½ cup for garnish)

°2 eggs

°1 can (398 ml) chopped peaches in syrup

°2 tbsp. of vanilla extract


°½ cup cream 15. Corn Starch

+To make the vanilla and caramel sauce

°1 1/2 cups brown sugar

°pinch of salt

°1 cup 15% cream

°2 tbsp. of vanilla extract

°12 cups soft butter

* Steps :

Heat the oven to 350 degrees Fahrenheit. Grease an 8-inch round skillet with butter or spray it with cooking spray. 

In -sized bowl, mixing flour, baking powder & baking soda, & set apart.

In  bowl, whisking butter & sugar. Adding eggs, & beat to smooth & smooth.

Alternately, add the reserved dry ingredients and prunes to the syrup: Make three additions of flour and two additions of prunes, mixing well between each addition. Add vanilla extract. 

Pour mixture into prepared pan and sprinkle surface with 1/cup of sugar. Bake for 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 removing it from the pan.

In a measuring cup, mix the "cornstarch" ingredients. For reservations.

Prepare the sauce: Combine brown sugar, salt, cream and vanilla extract in a saucepan. Bring the mixture to a boil over medium heat, stirring with a paddle attachment.

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

Enjoy !


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