Peach Breakfast Cake

Directions

With mixer or food processor, beat or whirl butter, sugar, peel and almond extract until blended. Add eggs, one at a time, mixing well. Add flour, whirl or beat until smoothly mixed.

Spread batter into buttered, floured 9-inch cheesecake pan with removable rim. Peel and either, halve or slice peaches.

Arrange peaches on the batter. Bake at 350℉ (180℃). for about 25 to 30 minutes (until lightly browned and just beginning to pull away from pan sides). Remove from oven.

Meanwhile in a bowl, mix together sour cream topping until well combined.

Quickly and neatly, spoon sour cream topping around the fruit. Bake 10 minutes longer. Cool on rack at least 30 minutes.

Serve warm or cool. If made ahead, cool, cover, and let stand up to 3 hours at room temperature or chill up to 8 hours.

Run a knife between pan rim and cake. Remove rim and set the cake on platter. Sprinkle top lightly with cinnamon sugar.