1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 cup sour cream
1/2 t. almond extract
1 1/2 cups flour
2 t. baking powder
1 t. cinnamon
1 cup chopped peaches, fresh or frozen
1/2 cup chopped toasted almonds
| | | Beat together first 6 ingredients until blended. Stir in the remaining ingredients until dry ingredients are just moistened. Do not overmix. Divide batter between 4 greased and lightly floured mini loaf foil pans (6 x 3 inches) and sprinkle tops with Cinnamon Almond Topping. Place pans on cookie sheet and bake at 325 for abut 45 to 50 minutes or until cake tester inserted in center comes out clean. Allow to cool 15 minutes in pans, and then remove and continue to cool on a rack. Makes 4 mini loaves. Cinnamon Almond Topping:
1/4 cup sugar
1/2 t. cinnamon
1/2 cup finely chopped toasted almonds
Stir together all ingredients until well blended.
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