The cognac infused peaches and blueberries make the top of this cake very moist, almost like an upside-down cobbler! Serve with whipped cream or ice cream.
Slice each peach in half, then into quarters. Place in a bowl. Stir in Cognac. Cover with a towel. Stir frequently while preparing the cake.
Prepare a 12-inch camp Dutch oven by spraying with Pam then cover the bottom with a round of parchment paper.
Add flour, baking powder, baking soda, cinnamon, and salt into a bowl. Mix ingredients together with a fork, then transfer to a sifter and sift.
In another bowl, add warm butter and sugar. Beat well, then add eggs until a creamy yellow batter forms. Beat in vanilla, then yogurt. Pour 1/2 cup of cognac out of peaches and add to the batter. Beat until batter is smooth.
Fold sifted dry ingredients to the batter and gently mix until all ingredients are incorporated. Pour batter into prepared camp Dutch oven. Use a spatula to distribute the batter evenly and smooth the top of the batter.
Place peaches on top of the batter, leaving a small gap between each slice, and arranging the slices in a spiral pattern. Sprinkle blueberries in spaces between the peaches.
Sprinkle sparkling sugar on top of fruit.
Bake at 350 F by placing 9 hot charcoals in a ring underneath the Dutch oven, and 16 hot charcoals around the lid of the oven. Bake for an hour.
Let cool then serve with ice cream or whipped cream. Enjoy!