Peach Cake (non-dairy)

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Peach Cake (Non-dairy)

1-1/2 cups all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1/4 lb. (1/2 cup = 1 stick) margarine, at room temperature
1 cup granulated sugar
1 tsp. pure vanilla extract
2 large eggs, at room temperature
2/3 cup almond milk or soya milk

2 firm but ripe peaches (about 10 oz,) sliced about 1/16 inch thick
2 tsp. sugar
1/4 cup apricot jelly
2 tsp. brandy
¼ tsp. vanilla extract
Oven: 350°F.
Grease and flour a 10x2-inch fluted quiche pan or a 9x2-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, and salt; set aside. In a large bowl, beat the margarine with an electric mixer until smooth. Add 1 cup of the sugar and 1 tsp vanilla.
Beat on medium speed, scraping down the sides, until the mixture is well combined, about 3 minutes.
Add half of the flour mixture and mix on low speed until just blended. Add the almond milk and mix until just blended. Add the remaining flour mixture and mix until just blended.
Pour the batter into the prepared pan and spread evenly. Arrange the peach slices, as needed and overlapping slightly, on top of the batter in a circular pattern and sprinkle with the remaining 2 tsp. sugar. Bake until a toothpick inserted into the center of the cake comes out clean, 60 to 65 minutes.
Make the glaze: Put the apricot jelly and brandy in a small saucepan and heat on medium low until syrupy. Remove from the heat. If using vanilla extract, stir in 1/4 tsp. now. Cover.
When the cake is done, let it cool on a wire rack for 20 minutes. Remove the cake from the pan and transfer to a serving plate.
Just before serving, reheat the glaze to liquefy it and brush it over the peaches.

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