This sounds yummy!

Fresh Peach Shortcake

3 cups all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup light brown sugar, firmly packed
3/4 cup butter
1/2 cup coarsely chopped pecans
1 egg
3/4 cup milk
8 to 10 medium peaches, about 2 pounds peaches
1 1/2 cups sugar
1 cup heavy cream
1/2 teaspoon almond or vanilla extract

Sift flour, baking powder, salt and cinnamon into a 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 until 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° 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.