Fresh Peach Cake

[Guest guest]

This cake has become an instant favorite in our family. I've been

making it in a 9-x-13-inch pan, and find that the cooking time needs

to be lengthened about 10-15 minutes, especially if the peaches are

really juicy.

 

 

* Exported from MasterCook *

 

Fresh Peach Cake

 

Serving Size : 20

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 cups unbleached all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon margarine -- softened

1 cup sugar -- vegan

1 1/2 cups 1% soy milk

1 teaspoon vanilla extract

3/4 cup sugar -- vegan

2 teaspoons cinnamon

5 large peaches -- peeled and neatly sliced

2 tablespoons soy margarine -- melted

 

Preheat oven to 350º F. Spray a jelly roll pan (15-x-10-inch) with

cooking spray. (Can use 13-x-9-inch pan if a thicker cake is

desired.)

 

Mix together flour, baking powder, and salt. Add softened margarine,

cup of sugar, soy milk, and vanilla. Mix with an electric mixer at

low speed. Spread mixture into jelly roll pan.

 

Mix together the ¾ cup sugar and the cinnamon. Sprinkle one-half of

this mixture over the cake batter in pan. Over this, layer the peach

slices in even rows, lengthwise. Then sprinkle with remaining

sugar/cinnamon mixture. Drizzle the 2 Tbsp. melted margarine over

this.

 

Bake for 30-35 minutes, until the cake peeking through the peaches

has turned a golden brown.

 

Source:

" www.vegweb.com "