Peach Breakfast Cake Recipe

Peach Breakfast Cake Recipe

Ingredients:

1 c of sour cream
3/4 c of flour (all-purpose)
3/4 c of sugar
1/2 c of margarine or butter
1 tsp of peel of orange; grated
1/2 tsp of almond extract
3 pcs of peaches (ripe)
2 pcs of eggs
1 pc of egg white

Instructions:

Combine one teaspoon of sugar and one teaspoon of cinnamon, set aside Blend into food processing machine, whirl/beat with sugar, almond and peel ’til blended. One by one, add the eggs and mix it well. Put the flour in it and beat ’til it is mixed smoothly.

Pour the batter on greased and floured 9″ baking pan that has removable lid. Skin the peaches and slice it, put it in the batter then bake it for 25 to 30 mins at 350 degrees F ’til it turns light-brown and starting to move away into pan’s center.

Take it away from the oven and spread toppings of cream neatly ’round the fruit then bake it for another 10 mins. Let it be cooled on the wire rack for 30 mins. Ready to serve cool or warm. If this has been baked ahead, let it cool and cover it, then let it stand for three hours room temp or let it chilled for eight hours.

Slide knife into middle of the lid of the pan and the cake; take off the lid and lay the cake unto a platter and dust it with cinnamon/sugar. For the Topping, blend the sugar, cream, extract and egg white.

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