1/2 c Butter or margarine 3 Peaches, ripe
1/2 c Sugar 1 c Sour cream
1 ts Orange peel, grated 1/4 c Sugar
1/4 ts Almond extract 1 Egg white
2 Eggs 1/4 ts Almond extract
3/4 c Flour, all-purpose
ea cinnamon sugar mixture With mixeror 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.
Yields
8 servings
