Make sure the canned peaches are packed in syrup for this eggless recipe.
PEACH COBBLER CAKE (Pantry Cooking II)
4 cups flour
2 cups sugar
1-1/4 teaspoon salt
3 teaspoons cinnamon
2 teaspoons nutmeg
4 teaspoons baking soda
1 can (29 ounces) sliced peaches in syrup
1 can (15 ounces) sliced peaches in syrup
1 cup oil
Stir together flour, sugar, salt, cinnamon, nutmeg, and baking soda. Pour the large can of peaches, including the liquid, into a blender and blend until smooth. Drain the syrup from the small can of peaches into the blended peaches. Add water to equal 4 cups, if necessary. Pour oil and pureed fruit into the flour mixture and stir until smooth. Pour into a greased and floured 9 x 13 baking pan. Slice remaining peaches in half lengthwise and arrange on top of the batter. Bake at 375o for 45 minutes. Serve warm with vanilla ice cream or whipped topping, if desired.
