Categories: Cakes, Breakfast 
      Yield: 8 servings 
  
    1/2 c  Butter or margarine                 3    Peaches, ripe 
    1/2 c  Sugar                               1 c  Sour cream 
      1 ts Orange peel, grated               1/4 c  Sugar 
    1/4 ts Almond extract                      1    Egg white 
      2    Eggs                              1/4 ts Almond extract 
    3/4 c  Flour, all-purpose              
  
  ÚÚÚÚÚÚÚ ea cinnamon sugar mixture With mixeror food processor, beat or 
  whirl butter, sugar, peel and almond extract until blended. Add eggs, one 
  at a time, mixing well.  Add flour, whirl or beat until smoothly mixed. 
  Spread batter into buttered, floured 9-inch cheesecake pan with removable 
  rim.  (Spread with wet spatula or spoon). Peel and either, halve or slice 
  peaches.  Arrange peaches on batter. Bake at 350 for about 25-30 minutes 
  (until lightly browned and just beginning to pull away from pan sides). 
  Remove from oven.  Quickly and neatly, spoon cream topping around fruit. 
  Bake 10 minutes longer. Cool on rack at least 30 minutes. Serve warm or 
  cool.  If made ahead, cool, cover, and let stand up to 3 hours at room 
  temperature or chill up to 8 hours. Run a knife between pan rim and cake. 
  Remove rim and set cake on platter. Sprinkle to lightly with cinnamon 
  sugar. 
  TOPPING:  Beat to blend sour cream, sugar, egg white andextract.