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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is AWESOME!! What an absolutely divine summer treat. Try serving with vanilla ice cream...ooohhh la la! Ingredients:
3 cups all-purpose flour |
4 teaspoons baking powder |
1 teaspoon salt |
1 teaspoon ground cinnamon |
1/2 cup light brown sugar, firmly packed |
3/4 cup butter |
1/2 cup pecans, coarsely chopped |
1 egg, room temperature |
3/4 cup buttermilk |
2 lbs peaches |
1 1/2 cups sugar |
1 cup heavy cream |
1/2 teaspoon almond extract (or vanilla) |
Directions:
1. Preheat oven to 450 degrees.
2. Sift flour, baking powder, salt and cinnamon into a mixing bowl.
3. Stir in brown sugar; cut in butter until mixture is crumbly.
4. Stir in chopped pecans. Separately, whisk egg with milk.
5. Add milk and egg mixture to dry mixture; stir with a fork until blended.
6. Turn two round cake pans upside-down and grease bottoms.
7. Spread half the dough on each bottom to within about 1/2-inch of edge.
8. Bake for about 20 minutes, or until golden.
9. Peel, slice and sweeten peaches with about 1 1/2 cups sugar or to taste.
10. In a small bowl, whip cream with flavoring until stiff.
11. Place one shortcake on a plate, top with about half of the peaches and whipped cream.
12. Top with second shortcake and remaining peaches and whipped cream.
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