1/2 c. (1/4 lb.) butter
1/2 c. sugar
1 grated orange peel or 1/4 tsp. orange extract
1/4 tsp. almond extract
1/4 c. amaretto liqueur
2 large eggs
1 c. all purpose flour
3 large (3 inch diameter or 1 3/4 lb.) peaches, peeled, halved and pitted
1 tsp. baking powder (stir into flour)
Topping (recipe follows)
Cinnamon sugar

With a mixer or food processor, beat or whirl butter, sugar, peel and almond extract until blended. Add eggs, 1 at a time, mixing well. Add Amaretto liqueur, then add flour and beat until smoothly mixed. Batter will be thick. Spread batter in a buttered and flour-dusted 8 inch square pan.

Arrange peach halves, cut side down, on batter. Bake in a 350 degree oven until cake is lightly browned and just begins to pull from pan sides. Remove from oven and, quickly and neatly, spoon cream topping around fruit. Bake 10 minutes longer. Cool on a rack at least 30 minutes; serve warm or cool. If made ahead, cool, cover and let stand up to 3 hours at room temperature. Sprinkle top lightly with cinnamon sugar. Serves 8 or 9.

Topping:

Beat to blend 1 cup sour cream or plain yogurt or cottage cheese, 1 large egg white and 1/4 teaspoon almond extract.