Peach Almond Coffee Cake

This coffee cake is delicious plain or take it up a notch by adding whipped cream and more toasted almonds and it is fit for a queen. Serve it as a dessert or for brunch, either way you will please the taste buds.

• 1/2 cup butter, softened
• 1 cup sugar, divided
• 2 eggs
• 1 cup sour cream
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 2 cans each 398 ml/ canned peach slices 
• 1/4 cup almonds, sliced and toasted

1. In a medium sized bowl beat butter and 3/4 cup sugar on medium high until light and creamy.
2. Add eggs, sour cream, and extracts and stir until well blended and the batter is smooth.
3. Whisk together dry ingredients except cinnamon and mix just until combined.
4. In a small bowl whisk together remaining 1/4 cup sugar and cinnamon.
5. Spread 1/2 the batter in a greased 10" round spring form pan. You can use a square pan.
6. Top with half the peaches and sprinkle half the sugar cinnamon mixture over peaches.
7. Spread remaining batter over peaches and arrange the remaining peaches in a uniform pattern and sprinkle with remaining sugar cinnamon mixture.
8. Sprinkle almonds over top.
9. Bake in a 350º oven for 1 and 15 minutes. Check cake if it's done at 55 minutes.
10. Serves: 10 generous slices