Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Fresh Peach Breakfast Cake
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- #114953
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1/2 cup butter or margarine
1/2 cup sugar
1 teaspoon grated orange peel
1/4 teaspoon almond extract
2 eggs
3/4 cup all-purpose flour
3 ripe peaches
Topping
1 cup sour cream
1/4 cup sugar
1 egg white
1/4 teaspoon almond extract
directions
Beat to blend sour cream, sugar, egg white and extract.
With mixer, beat or whirl butter, sugar, peel and almond extract until blended. Add eggs, one at a time, mixing well. Add flour and beat until mixed.
Spread batter into buttered, floured 9-inch cake pan or round casserole dish with lower sides.
Peel and slice the peaches. Arrange on batter.
Bake at 350 degrees F for about 25-30 minutes (until lightly browned and just beginning to pull away from pan sides). Remove from oven.
Quickly spoon cream topping around fruit. Bake 10 minutes longer. Cool on rack at least 30 minutes. Serve warm or cool.
To serve, sprinkle lightly with cinnamon sugar.
added by
merirecipes
nutrition data
210 calories, 13 grams fat, 22 grams carbohydrates, 3 grams protein per serving. This recipe is low in sodium.
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