Peach Crumb Cake

Directions

1. Heat oven to 350℉ (180℃). Grease and flour a 9-inch springform pan.

2. Make crumb topping: Combine flour and brown sugar; cut in butter with a pastry blender or fork. Set aside.

3. Combine flour, cream of tartar and salt in medium bowl.

4. Beat butter and almond paste in mixer bowl until creamy. Add sugar and continue beating until light and fluffy.

Beat in eggs one at a time, beating well after each addition.

Beat in lemon juice and vanilla. Add dry ingredients to batter; beat 1 minute more. Spread into prepared pan.

1. Arrange peaches on top. Sprinkle with topping, then nuts.

Bake 60 to 70 m inutes or until a toothpick inserted in center comes out clean.

Wrap and freeze up to 1 month. Thaw, wrapped, at room temperature 4 hours.

This cake’s texture is similar to pound cake, and the surprise ingredient is almond paste. It can be found in the baking section of most supermarkets.

Degree of difficulty: easy Can be frozen up to 1 month .