Guest guest Posted June 8, 2008 Report Share Posted June 8, 2008 Tastes great without the topping. Or you can even make a simple drizzle from powdered sugar and a few drops of water or milk mixed and stirred up. Fresh Peach Breakfast Cake 1/2 cup butter or margarine 1/2 cup sugar 1 tsp. grated orange peel 1/4 tsp. almond extract 2 eggs 3/4 cup all-purpose flour 3 ripe peaches Topping: 1 cup sour cream 1/4 cup sugar 1 egg white 1/4 teaspoon almond extract With mixer, beat or whirl butter, sugar, peel and almond extract until blended. Add eggs, one at a time, mixing well. Add flour and beat until mixed. Spread batter into buttered, floured 9-inch cake pan or round casserole dish with lower sides. Peel and slice the peaches. Arrange 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 spoon cream topping (see below) around fruit. Bake 10 minutes longer. Cool on rack at least 30 minutes. Serve warm or cool. To serve, sprinkle lightly with cinnamon sugar. TOPPING: Beat to blend sour cream, sugar, egg white and extract. Quote Link to comment Share on other sites More sharing options...
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