From Paulette Vickery's Recipe Collection

Peachy Golden Almond Cake With Peaches

cakes, fruits

1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
1 teaspoon vanilla
1/3 cup almond paste, packed
1/3 cup sugar, plus
1/4 cup sugar
4 tablespoon butter, softened
2 each eggs
9 each ripe medium peaches

Preheat oven to 350 degrees. Grease 9 inch round cake pan. Line bottom with waxed paper, and grease paper. Dust pan with flour. In small bowl combine, flour, baking powder, and salt. In 1 cup glass measuring cup, mix milk with vanilla, and set aside. In small bowl, using heavy duty mixer at low speed, beat almond paste, and 1/3 cup sugar until mixture has a sandy consistency. At low speed, beat in butter. Increase speed to high, and beat until well blended, about 5 minutes, scraping bowl often with rubber spatula. Reduce speed to low, add eggs, 1 at a time, beating well after each addition. With mixer at low speed, alternately add flour mixture and milk mixture, beginning and ending with flour mixture, until batter is smooth. Scrape sides of bowl occasionally with rubber spatula. Spoon batter into prepared cake pan. Bake cake, 25-30 minutes, until golden brown, and wooden pick inserted in center comes out clean. Cool cake in panon wire rack, 10 minutes. Run small knife around side of pan to loosen cake, then invert cake onto wire rack to cool completely. Remove pan from cake and discard waxed paper. Peel and thinly slice peaches. In medium bowl, stir peach slices with remaining 1/4 cup sugar. Let stand 10 minutes, until syrup forms in bowl. Serve cake with peaches and syrup.

Yield: 10 servings





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