Peach Almond Brunch Cake
photo by ClareVH
- Ready In:
- 45mins
- Ingredients:
- 19
- Serves:
-
9-12
ingredients
-
Base
- 1⁄3 cup butter
- 1 (25 ounce) jar cling peach halves
- 1⁄3 cup brown sugar
- 1 teaspoon cinnamon
- 1⁄8 teaspoon ground cloves
-
Cake
- 2 cups self-rising flour
- 1 cup granulated sugar
- 1 cup half-and-half cream
- 1⁄4 cup sour cream
- 1 egg
- 1 teaspoon almond extract
-
Topping
- 1⁄2 cup brown sugar
- 1 teaspoon cinnamon
- 1⁄4 cup slivered almonds
- 1⁄3 cup butter, melted
-
Glaze
- 2 cups powdered sugar
- 2 tablespoons half-and-half cream
- 2 tablespoons sour cream
- 1 teaspoon almond extract
directions
- Preheat oven to 350*F.
- For the Base: Melt the 1/3 cup butter in the oven in a 9x13-inch pan.
- While the butter is melting, drain and slice the peaches; mix the brown sugar, cinnamon and ground cloves together in a small bowl.
- Spread the sliced peaches over the melted butter and sprinkle evenly with the brown sugar mixture.
- For the Cake: Combine the flour and sugar in a large mixing bowl.
- Whisk together the half and half, sour cream, egg and almond extract; pour over the flour mixture and stir well.
- Pour over the peach base and spread to the edges of the pan.
- For the Topping: Mix together the brown sugar, cinnamon and slivered almonds and sprinkle evenly over the cake; drizzle with the melted butter.
- Bake at 350*F for 28-30 minutes, until cake tests done in center.
- For the Glaze: Whisk together all glaze ingredients until smooth; refrigerate until used.
- Serve cake warm with glaze drizzled over individual portions.
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RECIPE SUBMITTED BY
ClareVH
United States