5 peaches

1/4 cup (60 ml) unsalted butter, softened

1/3 cup (75 ml) sugar

1 teaspoon (5 ml) vanilla extract

2 eggs

1 cup (250 ml) cake flour

1 teaspoon (5 ml) baking powder

1/2 cup (125 ml) milk

1 cup (250 ml) maple syrup

Preheat the oven to 180 °C (350 °F).

In a pot of boiling water, blanch the peaches for 3 to 4 minutes. Cool under cold running water to stop the cooking, and then peel under cold water. Cut the peaches in half and remove the stone. You will need 9 peach halves.

Place the peach halves in the bottom of a 20-cm (8-inch) square baking dish.

In a bowl, cream the butter, sugar and vanilla with an electric mixer until light and fluffy. Beat in the eggs.

In a bowl, sift together the flour and baking powder. Stir the dry ingredients into the previous mixture alternately with the milk. Spread the batter over the peaches.

In a saucepan, heat the maple syrup. Remove from the heat before it boils. Pour over the batter.

Bake in the middle of the oven for 30 to 35 minutes or until a toothpick inserted in the centre of the cake comes out clean. Serve warm or cold.

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