-
Preheat the oven to 350°F. Lightly grease a 9" round pan that's at least 2" deep. If the pan isn't 2" deep, use a 9" square pan, or 1 1/2-quart casserole dish. Drizzle 2 tablespoons melted butter into the pan, swirling the pan to coat the bottom.
-
To make the filling: Whisk together the sugar and cornstarch, then combine the mixture with the remaining filling ingredients. Set the filling aside.
-
To make the cake: Whisk together the eggs, sugar, melted butter, and extracts.
-
Whisk together the flour, baking powder and salt.
-
Add the flour mixture to the egg/butter mixture alternately with the milk, beginning and ending with the flour and stirring thoroughly after each addition.
-
Pour the batter into the prepared pan. Sprinkle with coarse white sparkling sugar or cinnamon sugar.
-
Spoon the peaches (with any accumulated juice) on top.
-
Bake the cobbler for 50 to 60 minutes, until the fruit is bubbling and the cake is a light golden brown.
-
Remove the cobbler from the oven, and let it cool for about 10 to 15 minutes before serving. Serve with whipped cream or ice cream, if desired.
-
Storage instructions: Cover and refrigerate any leftovers. Reheat in a warm 300°F oven for 10 to 20 minutes.