Total Time
45mins
Prep 15 mins
Cook 30 mins

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.

Ingredients Nutrition

Directions

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