Peach Almond Brunch Cake

"I created this cake for Easter Brunch. If you don't have self-rising flour, add 1 1/2 teaspoon baking powder and 1/2 teaspoon salt for each cup of flour used."
 
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photo by ClareVH photo by ClareVH
photo by ClareVH
Ready In:
45mins
Ingredients:
19
Serves:
9-12
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ingredients

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directions

  • Preheat oven to 350*F.
  • For the Base: Melt the 1/3 cup butter in the oven in a 9x13-inch pan.
  • While the butter is melting, drain and slice the peaches; mix the brown sugar, cinnamon and ground cloves together in a small bowl.
  • Spread the sliced peaches over the melted butter and sprinkle evenly with the brown sugar mixture.
  • For the Cake: Combine the flour and sugar in a large mixing bowl.
  • Whisk together the half and half, sour cream, egg and almond extract; pour over the flour mixture and stir well.
  • Pour over the peach base and spread to the edges of the pan.
  • For the Topping: Mix together the brown sugar, cinnamon and slivered almonds and sprinkle evenly over the cake; drizzle with the melted butter.
  • Bake at 350*F for 28-30 minutes, until cake tests done in center.
  • For the Glaze: Whisk together all glaze ingredients until smooth; refrigerate until used.
  • Serve cake warm with glaze drizzled over individual portions.

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