1/2 c. (1/4 lb.) butter
1/2 c. each granulated and packed brown sugar
1 egg
1/2 c. sour cream
1/2 tsp. almond extract
1 1/2 c. flour
1/2 tsp. each baking powder, soda and salt
3 or 4 firm ripe peaches or nectarines
Nut Topping (directions follow)
In the large bowl of an electric mixer, combine the butter and granulated and brown sugars, beat until creamy. Add egg and beat until fluffy, then beat in sour cream and almond extract.
In another bowl, stir together flour, baking powder, soda and salt. Add to the creamed mixture and mix on low speed or stir by hand just until blended. Spoon into a well greased 9 inch square pan. (I use a 9x13 pan.) Peel and slice peaches (or nectarines) 1/8 to 1/4 inch thick to make 2 cups fruit. Arrange evenly over batter, then sprinkle nut topping over all. Bake in a 350 degree oven for 45 to 50 minutes, or until a pick inserted in center (between fruit pieces) comes out clean. BAKING TIME IS LESS WHEN USING A 9X13 PAN.
Cool for 15 to 20 minutes, then serve warm. Or if made ahead, reheat in a 300 degree oven, uncovered, for about 10 minutes. It is also good cold. Makes about 9 servings.
1/2 c. sugar
1/2 tsp. cinnamon
1/2 c. finely chopped almonds or walnuts
Add 1 tablespoons melted butter and mix with fork until blended.
