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Title: Peach Cobbler Cake
Categories: Cake
Yield: 8 Servings

3 lg Peaches; cubed
1 ts Corn starch
1/4 c Sugar
2 tb Vegan butter
1/2 Lemon; juice of
1 pn Salt
1 tb Ground cinnamon
1 ts Ground nutmeg
1/2 ts Almond extract
7/8 c Non dairy milk
1 ts White wine vinegar
1 tb Vegan sour cream or vegan
- yogurt
1/3 c Sugar
3 tb Vegan butter
1 ts Vanilla extract
1 ts Almond extract
1 3/4 c All purpose flour
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 Peach; sliced into rings
2 tb Maple syrup
1 tb Soy milk

Prehea toven to 400?F. In a large bowl, mix together filling
ingredients and place at the bottom of brownie pan (I used a round
cast iron).

Next, begin preparing cake batter. Mix together all wet ingredients,
plus sugar until well combined.

Ina separate bowl, sift dry ingredients and mix together. Add wet
ingredients to dry and whisk until just combined (don't overdo it).

Pour batter over peach filling and smooth out with back of spoon.

Place in the oven for approximately 30 minutes or until cake starts to
stiffen. Remove from oven and gently add sliced peaches to the top and
glaze top of cake and peaches with maple syrup+soy milk with a pastry
brush.

Place back in oven for an additional 25 to 30 minutes, until the top
is golden brown. Serve with ice cream (this is mandatory).

Recipe by Joanne Molinaro

Recipe FROM: <https://thekoreanvegan.com/peach-cobbler-cake/>

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