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Peach Breakfast Cake

Peach Breakfast Cake recipe image
This International dessert features Butter or margarine, Sugar, Orange peel, grated, Almond extract. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 697.4
Dietary: Vegetarian
Description
This International dessert features Butter or margarine, Sugar, Orange peel, grated, Almond extract. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1/2 cup Butter or margarine
  • 1/2 cup Sugar
  • 1 teaspoon Orange peel, grated
  • 1/4 teaspoon Almond extract
  • 2 Eggs
  • 3/4 cup Flour, all-purpose
  • 3 Peaches, ripe
  • 1 cup Sour cream
  • 1/4 cup Sugar
  • 1 Egg White
  • 1/4 teaspoon Almond extract
Directions
  1. 1
    ea cinnamon sugar mixture With mixeror food processor,
  2. 2
    beat or whirl butter, sugar,
  3. 3
    peel and almond extract until blended.
  4. 4
    Add eggs, one at a time, mixing well.
  5. 5
    Add flour, whirl or beat until smoothly mixed.
  6. 6
    Spread batter into buttered, floured 9-inch cheesecake pan with removable rim.
  7. 7
    (Spread with wet spatula or spoon).
  8. 8
    Peel and either, halve or slice peaches.
  9. 9
    Arrange peaches on batter.
  10. 10
    Bake at 350 for about 25-30 minutes (until lightly browned and just beginning to pull away from pan sides).
  11. 11
    Remove from oven.
  12. 12
    Quickly and neatly, spoon cream topping around fruit.
  13. 13
    Bake 10 minutes longer.
  14. 14
    Cool on rack at least 30 minutes.
  15. 15
    Serve warm or cool.
  16. 16
    If made ahead, cool, cover, and let stand up to 3 hours at room temperature or chill up to 8 hours.
  17. 17
    Run a knife between pan rim and cake.
  18. 18
    Remove rim and set cake on platter.
  19. 19
    Sprinkle to lightly with cinnamon sugar.
  20. 20
    TOPPING: Beat to blend sour cream, sugar, egg white andextract

Nutrition Facts

Servings 8

Amount Per Serving
Calories 697.4kcal
% Daily Value *
Total Fat 35.3g55%
Saturated Fat 14.7g74%
Cholesterol 125.0mg42%
Sodium 354.5mg15%
Total Carbohydrate 86.2g29%
Dietary Fiber 1.3g6%
Sugars 48.3g
Protein 9.7g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: allpurpose, almond, baking, blending, breakfast, butter, cake, cream, dessert, eggs, extract, flour, grated, international, margarine, orange, peach, peaches, peel, ripe
Read it online: https://www.chefs-mate.com/recipe/peach-breakfast-cake/