Peach Almond Coffee Cake

This coffee cake is delicious plain or take it up a notch by adding whipped cream and more toasted almonds and it is fit for a queen! Serve it as a dessert or for brunch, either way you will please the taste buds!

• 1/2 cup butter, softened
• 1 cup sugar, divided
• 2 eggs
• 1 cup sour cream
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 2 cans each 398 ml/ canned peach slices 
• 1/4 cup almonds, sliced and toasted

1. In a medium sized bowl beat butter and 3/4 cup sugar on medium high speed until light and creamy.
2. Add eggs, extracts, and sour cream and mix until well blended and the batter is smooth.
3. Whisk together dry ingredients except the cinnamon and mix just until combined.
4. In a small bowl whisk together remaining 1/4 cup sugar and cinnamon.
5. Spread 1/2 of the batter in a greased 10" round springform pan. You can use a square pan.
6. Top with half off the peaches and sprinkle half of the sugar cinnamon mixture over the peaches.
7. Spread remaining batter over the peaches and arrange the remaining peaches in a nice pattern and sprinkle with the remaining sugar cinnamon mixture.
8. Sprinkle almonds over top.
9. Bake in a 350º oven for 1 to 1 hour and 15 minutes. Check cake for doneness at 55 minutes. (my oven took the full 1 hour and 15 minutes)
10. Serves: 10 generous slices

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