Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Butter or margarine
1/2 c Sugar
1 t 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
ea cinnamon sugar mixture With mixer or 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.
