Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.01

  2. Title: Peach Breakfast Cake

  3. Categories: Cakes, Breakfast

  4. Yield: 8 servings

  5. 1/2 c Butter or margarine

  6. 3 Peaches, ripe

  7. 1/2 c Sugar

  8. 1 c Sour cream

  9. 1 ts Orange peel, grated

  10. 1/4 c Sugar

  11. 1 Egg white

  12. 2 Eggs

  13. 1/4 ts Almond extract

  14. 3/4 c Flour, all-purpose ÿÿÿÿÿÿÿ ea cinnamon sugar mixture With mixeror food processor, beat or whirl butter, sugar, peel and almond extract until blended. Add eggs, one

  15. at a time, mixing well. Add flour, whirl or beat until smoothly mixed.

  16. Spread batter into buttered, floured 9-inch cheesecake pan with removable

  17. rim. (Spread with wet spatula or spoon). Peel and either, halve or slice

  18. 350 for about 25-30 minutes

  19. (until lightly browned and just beginning to pull away from pan sides).

  20. Remove from oven. Quickly and neatly, spoon cream topping around fruit.

  21. 10 minutes longer. Cool on rack at least

  22. 30 minutes. Serve warm or cool. If made ahead, cool, cover, and let stand up to 3 hours at room

  23. temperature or chill up to 8 hours. Run a knife between pan rim and cake.

  24. Remove rim and set cake on platter. Sprinkle to lightly with cinnamon

  25. sugar.

  26. TOPPING: Beat to blend sour cream, sugar, egg white andextract. --


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