Peach upside-down cake with Cognac caramel

August 18, 2013

Peach upside-down cake with Cognac caramel

This cake is perfection when made with the kind of fragrant peaches you can only get in mid-summer from a local farm.

To bring out the fruits’ delightful flavors, the slices are pan-roasted and then drizzled with a buttery caramel spiked with Cognac. Moreover, the cake batter that tops the ambrosial peaches gives just the right amount of structure to the dessert while remaining light and moist.

A dollop of vanilla Chantilly is the only thing you need to accompany such a gorgeous cake.

Happy baking and happy summer!

Enjoy this bite-sized demo!

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Yellow peaches

Here’s another superb summer dessert with juicy peaches: Peach-raspberry cobbler with Cointreau Chantilly

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 5 comments… read them below or add one }

Angie@Angie's Recipes August 18, 2013 at 11:44 am

Indeed a perfect coffee cake, Viviane. The brandy caramel must be terrific paired with the sweet juicy peaches.


Viviane August 18, 2013 at 12:04 pm

Thank you, Angie! I look forward to peach season every year, just so that I can make this cake! Have a great Sunday, my dear…


Carole Hamilton August 19, 2013 at 4:59 pm

These are truly intriguing and beautiful presentations


Anita at Hungry Couple August 25, 2013 at 12:12 am

Just stunning! I’ve been scrolling through all your recent recipes and there’s not one thing that you’ve made that I wouldn’t be thrilled to eat!


Viviane August 25, 2013 at 10:24 am

Anita! Thank you so much for your very kind words… You just made my day!


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