Peach-Almond Cake

Yield: 8 servings

Ingredients

• 1/3 cup (3 1/2 ounces) almond paste
• 1/2 cup + 1 tablespoon granulated sugar
• 3/4 cup butter, softened
• 4 large eggs
• 1 1/4 cups all-purpose flour
• 1 medium size ripe, juicy peach

Instructions

1. Heat oven to 375 degrees F.
2. In food processor or mixer bowl, whirl or beat paste, 1/2 cup of the sugar and butter until fluffy.
3. Add eggs 1 at a time, mixing well after each addition.
4. Whirl or beat in flour.
5. Spread batter in buttered, floured 8-inch diameter cake pan with removable rim.
6. Peel, pit and slice peach 1/4 inch thick. Slightly overlap slices on cake; sprinkle with 1 tablespoon sugar.
7. Bake until a wooden pick inserted in cake comes out clean, 55 to 60 minutes.
8. Cool on rack; loosen from sides.
9. To serve, remove rim and slide cake from base.