Georgia Peach Cake
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Front of the recipe card Georgia Peach Cake.
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Georgia Peach Cake Recipe
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- 3 cups sifted flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ cup firmly packed brown sugar
- ¾ cup (1½ sticks) butter or margarine
- ½ cup broken pecans
- 1 egg
- ¾ cup milk
- 8 large ripe peaches (about 2 pounds)
- 1 cup cream for whipping
- ¼ teaspoon almond extract
- Sift flour, baking powder, salt, and cinnamon into large bowl; stir in brown sugar.
- Cut in butter or margarine with pastry blender until mixture is crumbly; stir in pecans.
- Beat egg slightly with milk in 1-cup measure; add all at once to flour mixture; stir with a fork until blended.
- Grease backs of 2 nine-inch layer-cake pans; spread half the dough on each to within ½ inch of edge.
- Bake in very hot oven (450°) 20 to 25 minutes, or until golden.
- While shortcake bakes, peel, slice, and sweeten peaches.
- Whip cream with almond extract until stiff in small bowl.
- Put hot shortcake layers together on serving plate with peaches and cream between and on top.
- Cut in wedges.