Peach crumb cake

 
                              Peach Crumb Cake
 
 Recipe By     : http://www.lhj.com
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes                            Ladies Home Journal
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ***CRUMB TOPPING***
      1/4  cup           all-purpose flour
      1/4  cup           firmly packed brown sugar
    2      tablespoons   butter -- no substitutions
                         ******
    1 1/2  cups          all-purpose flour
      1/2  teaspoon      cream of tartar
      1/2  teaspoon      salt
      3/4  cup           butter -- softened, no
                         -- substitutions
      1/3  cup           almond paste -- cut up
    1      cup           sugar
    4      large         eggs -- at room temperature
    1      tablespoon    fresh lemon juice
    1      teaspoon      vanilla extract
    2                    peaches -- peeled and cut into
                         -- 1/2-inch-thick
                         -- slices
      1/2  cup           sliced natural almonds
 
 1.  Heat oven to 350øF.  Grease and flour a 9-inch springform pan.
 
 2.  Make crumb topping: Combine flour and brown sugar; cut in butter with a pas
 try blender or fork.  Set aside.
 
 3.  Combine flour, cream of tartar and salt in medium bowl.
 
 4.  Beat butter and almond paste in mixer bowl until creamy.  Add sugar and con
 tinue beating until light and fluffy.  Beat in eggs one at a time, beating well
  after each addition.  Beat in lemon juice and vanilla.  Add dry ingredients to
  batter; beat 1 minute more.  Spread into prepared pan.
 
 5.  Arrange peaches on top.  Sprinkle with topping, then nuts.  Bake 60 to 70 m
 inutes or until a toothpick inserted in center comes out clean.  (Wrap and free
 ze up to 1 month.  Thaw, wrapped, at room temperature 4 hours.) Makes 12 servin
 gs.
 
 This cake's texture is similar to pound cake, and the surprise ingredient is al
 mond paste.  It can be found in the baking section of most supermarkets.
 
 Prep time: 25 minutes Baking time: 60 to 70 minutes Degree of difficulty: easy 
 Can be frozen up to 1 month
 
  MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/17/98
 
 Downloaded from Ladies Home Journal Web Pages at http://www.lhj.com
 
 
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