Title: Peach Breakfast Cake
Categories: Cake Breakfast
Yield: 8 Servings
| 1/2 | c | Butter or margarine |
| 1/2 | c | Sugar |
| 1 | ts | Orange peel, grated |
| 1/4 | ts | Almond extract |
| 2 | | Eggs |
| 3/4 | c | Flour, all-purpose |
| 3 | | Peaches, ripe |
| 1 | c | Sour cream |
| 1/4 | c | Sugar |
| 1 | | Egg white |
| 1/4 | ts | Almond extract |
ÿÿÿÿÿÿÿ ea cinnamon sugar mixture With mixeror food processor, beat or
whirl butter, sugar, peel and almond extract until blended. Add eggs, one
at a time, mixing well. Add flour, whirl or beat until smoothly mixed.
Spread batter into buttered, floured 9-inch cheesecake pan with removable
rim. (Spread with wet spatula or spoon). Peel and either, halve or slice
peaches. Arrange peaches on batter. Bake at 350 for about 25-30 minutes
(until lightly browned and just beginning to pull away from pan sides).
Remove from oven. Quickly and neatly, spoon cream topping around fruit.
Bake 10 minutes longer. Cool on rack at least 30 minutes. Serve warm or
cool. If made ahead, cool, cover, and let stand up to 3 hours at room
temperature or chill up to 8 hours. Run a knife between pan rim and cake.
Remove rim and set cake on platter. Sprinkle to lightly with cinnamon
sugar.
TOPPING: Beat to blend sour cream, sugar, egg white andextract.