Ingredients
-
-
1/3
-
1
-
1/3
-
1
-
1/8
-
-
2
-
1
-
1
-
1/4
-
1
-
1
-
-
1/2
Directions
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 , 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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Steps
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1
Done
|
Preheat Oven to 350*f. |
|
2
Done
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For the Base: Melt the 1/3 Cup Butter in the Oven in a 9x13-Inch Pan. |
|
3
Done
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While the Butter Is Melting, Drain and Slice the Peaches; Mix the Brown Sugar, Cinnamon and Ground Cloves Together in a Small Bowl. |
|
4
Done
|
Spread the Sliced Peaches Over the Melted Butter and Sprinkle Evenly With the Brown Sugar Mixture. |
|
5
Done
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For the Cake: Combine the Flour and Sugar in a Large Mixing Bowl. |
|
6
Done
|
Whisk Together the Half and Half, Sour Cream, Egg and Almond Extract; Pour Over the Flour Mixture and Stir Well. |
|
7
Done
|
Pour Over the Peach Base and Spread to the Edges of the Pan. |
|
8
Done
|
For the Topping: Mix Together the Brown Sugar, Cinnamon and Slivered Almonds and Sprinkle Evenly Over the Cake; Drizzle With the Melted Butter. |
|
9
Done
|
Bake at 350*f For 28-30 Minutes, Until Cake Tests Done in Center. |
|
10
Done
|
For the Glaze: Whisk Together All Glaze Ingredients Until Smooth; Refrigerate Until Used. |
|
11
Done
|
Serve Cake Warm With Glaze Drizzled Over Individual Portions. |
