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    You are in: Home / Recipes / Peach Almond Brunch Cake Recipe
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    Peach Almond Brunch Cake

    Peach Almond Brunch Cake. Photo by ClareVH

    1/1 Photo of Peach Almond Brunch Cake

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    ClareVH's Note:

    I created this cake for Easter Brunch. If you don't have self-rising flour, add 1 1/2 teaspoon baking powder and 1/2 teaspoon salt for each cup of flour used.

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    1. 1
      Preheat oven to 350*F.
    2. 2
      For the Base: Melt the 1/3 cup butter in the oven in a 9x13-inch pan.
    3. 3
      While the butter is melting, drain and slice the peaches; mix the brown sugar, cinnamon and ground cloves together in a small bowl.
    4. 4
      Spread the sliced peaches over the melted butter and sprinkle evenly with the brown sugar mixture.
    5. 5
      For the Cake: Combine the flour and sugar in a large mixing bowl.
    6. 6
      Whisk together the half and half, sour cream, egg and almond extract; pour over the flour mixture and stir well.
    7. 7
      Pour over the peach base and spread to the edges of the pan.
    8. 8
      For the Topping: Mix together the brown sugar, cinnamon and slivered almonds and sprinkle evenly over the cake; drizzle with the melted butter.
    9. 9
      Bake at 350*F for 28-30 minutes, until cake tests done in center.
    10. 10
      For the Glaze: Whisk together all glaze ingredients until smooth; refrigerate until used.
    11. 11
      Serve cake warm with glaze drizzled over individual portions.

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    Nutritional Facts for Peach Almond Brunch Cake

    Serving Size: 1 (181 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 616.0
    Calories from Fat 192
    Total Fat 21.4 g
    Saturated Fat 12.3 g
    Cholesterol 74.7 mg
    Sodium 486.9 mg
    Total Carbohydrate 103.5 g
    Dietary Fiber 2.4 g
    Sugars 78.7 g
    Protein 5.7 g

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