Peaches and Cream Shortcake

When you think of Texas, you probably think of peaches… right?  Okay well after cowboy hats, boots, rodeos, ranches, and everything being bigger, then you think peaches… right?  Well Texas does have a pretty amazing peach season, and while its fizzling out now due to the INSANE heat down here, in their prime there is nothing better than a Texas peach.

I first had this peach cake at a graduation luncheon, and after a massive game of telephone I finally got this recipe.  Not sure where it originally came from, other than a friend of a friend of a friend’s mom, but it is really good and a perfect afternoon treat.
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Peaches and Cream Shortcake
Cake:
1/2 c. butter
1/2 c. sugar
1 lg egg
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. vanilla
1/2 tsp. almond extract
4 c. sliced peaches, about 3

Cream:
8 oz. sour cream
8 oz. plain Greek yogurt
2 lg. egg yolks
1/4 c. sugar
1/2 tsp. nutmeg
1/2 tsp. vanilla

Topping:
1 1/2 c. heavy cream
1/4 c. powdered sugar

Preheat oven to 350°F.
For cake layer, cream butter with 1/2 c. sugar. Add egg beating well.
Combine flour and baking powder and add to creamed mixture until just blended. Stir in vanilla and almond extract and press into 9″ springform pan. Arrange peach slices on top.

Prepare cream layer by mixing sour cream, yogurt, egg yolks, sugar, nutmeg, and vanilla. Pour mixture over peaches.  Bake at 350F for 1 hr or until edges are lightly browned.

Cool on rack then cover and chill 1 hour. To serve, remove from springform to serving plate. Beat heavy cream gradually adding sugar until soft peaks form. Spoon or pipe over cake.
Enjoy!

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