1/2 c. butter
1 c. sugar
2 eggs, unbeaten
1 c. sour cream
1/2 c. fresh peach puree
1/4 tsp. almond extract
2 c. sifted flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

Cream together butter and sugar. Add eggs one at a time, beating well after each addition. Mix sour cream, fresh peach puree and almond extract. Reserve 1/2 cup. Sift dry ingredients together and add alternately with sour cream, fresh peach mixture to the cream butter and sugar. Pour half of the batter into greased and floured 13 x 9 inch pan. Sprinkle one half of topping mixture over the batter. Pour remaining batter over this. Sprinkle with remaining topping mixture. Drizzle the reserved sour cream, peach puree over this. Top with fresh peach slices. Bake at 350 degrees for 40 to 50 minutes. Cut in squares. Serve either warm or cold.

TOPPING:

1/4 c. crushed cereal crumbs
1/4 c. sugar
1/4 c. brown sugar
1/4 c. chopped almonds

Mix thoroughly.