Fresh Peach Shortcake

3 cups all-purpose flout
1 Tbsp plus 1 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1/2 cup light borown sugar, firmly packed
3/4 cup butter
1/2 cup coarsley chopped pecans
1 egg
3/4 cup milk
8-10 medium peaches, about 2 pounds peaches
1 1/2 cups sugar
1 cup heavy cream
1/2 tsp almond or vanilla extract

Stir flour, baking powder, salt and cinnamon into mixing bowl. Stir in brown sugar; cut in butter until mixture is crumbly. Stir in chopped pecans. In a cup or small bowl, whisk egg with milk. Add milk and egg mixture to dry mixture; stir with a fork till well blended. Turn two round cake pans upside down and grease bottoms. Spread half the dough on each bottom to within about 1/2 inch of edge. Bake at 450 degrees for about 20 minutes, or until golden.

Peel, slice and sweeten peaches with about 1 1/2 cups sugar or to taste. In a small bowl, whip cream with flavoring until stiff. Place one shortcake on a plate, top with about half of the peaches and whipped cream. Top with second shortcake and remaining peaches and whipped cream.