Peaches and Cream Cake
Source: Jan Taylor

Cake
1 cup all-purpose flour
1/4 cup finely chopped toasted almonds
1 teaspoon baking powder
1/8 teaspoon nutmeg
3 eggs
3/4 cup granulated sugar
1/4 teaspoon almond extract
1/3 cup butter, melted, cooled

Filling
4 peaches, peeled, sliced
1 tablespoon lemon juice
3/4 cup granulated sugar
1 1/2 cups whipping cream
1/4 teaspoon nutmeg

Heat oven to 350 degrees F. Grease and flour 9-inch round cake pan.

Lightly spoon flour into measuring cup; level off.

In medium bowl, combine flour, almonds, baking powder and nutmeg; mix well. Set aside.

In large bowl, combine eggs, 3/4 cup sugar and almond extract; beat at high speed 2 to 3 minutes or until thick and lemon colored. Gradually add flour mixture, beating at low speed until well mixed. Gradually beat in butter. Spread batter evenly in greased and floured pan.

Bake at 350 degrees F for 18 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack; carefully remove pan. Cool 20 minutes or until completely cooled.

Meanwhile, in medium bowl, combine peaches, lemon juice and 1/2 cup of sugar; stir to mix well. Let stand 15 minutes or until sugar is dissolved.

Drain peaches, reserving 1/2 cup liquid. Set reserved liquid aside. Chop half of peaches; place in large bowl. Set aside.

In medium bowl, beat whipping cream until soft peaks form. Gradually add remaining 1/4 cup sugar and nutmeg, beating until stiff peaks form. Add half of whipped cream to chopped peaches; mix gently.

To assemble cake, cut cake in half horizontally to form 2 layers. Brush cut sides with reserved peach liquid. Place bottom cake layer, cut side up, on serving plate; top with peaches and cream mixture. Place top cake layer, cut side down, over mixture; spread top with remaining whipped cream. Arrange sliced peaches over top. Store cake in refrigerator.

Makes 8 servings.