Apricots should not be very soft, I have not found tverden and they are slightly spread in the pan. Apricots wash, razreshat in half, remove seeds. In a wide pan lightly obmanivaet apricots – heat the pot or pan on medium heat, pour 1 tbsp of water, add 3-4 tbsp brown sugar. Slightly caramelizing sugar and pour in cognac, put in one layer apricots, scald a minute, flip. Remove from heat and cool. Liquid leave to soak, and apricots drain in a sieve and allow to drain. For the dough: Preheat the oven to 160C. Sift in bowl the flour, baking powder, soda and salt. On low speed beat the butter and sugar, add eggs one by one. Add sour cream or yogurt, mix, add flour mixture and stir until smooth. Thoroughly butter a diameter of 20 cm, sprinkle with sugar to cover the bottom and side. To turn form to shake out the excess sugar.

Pour into it the dough and spread on the surface of the apricots.

Bake for approximately 40 minutes until Golden brown. To check wand readiness – it should come out dry with no crumbs. Cake to leave in the form for 15 minutes, cool completely, sprinkle the surface with the syrup that is left over from apricots.

You can sprinkle sugar powder

*Recipe from LJ And-Lara