Lisa's Southern Kitchen

---

Instructions:

Topping:

• 4 Fresh Peaches, peeled, pitted, sliced

• 1/2 cup Brown Sugar

• 1/2 tsp. Almond Extract

• 1 stick Unsalted Butter, softened

Cake:

• 2 cups Self Rising Flour

• 1 cup Granulated Sugar

• 1/2 tsp. Almond Extract

• 1/2 cup Buttermilk

• 1 stick Unsalted Butter, cut into pieces

• 1 Egg

• 1 Egg Yolk

Instructions:

1. Make the topping, in a bowl add in strawberries, brown sugar and almond extract, mix well until peaches are coated.
2. Drain off peach juice and set peaches in a bowl, set aside.
3. In a saucepan over med high add in peach juice bring to a boil until form caramel thickened and pour out evenly on parchment paper lined baking pan and place in the freezer.
4. Make cake, in a bowl of stand up mixer add in flour, sugar and almond extract, buttermilk and butter, egg, egg yolk, beat well until combined.
5. Take baking pan out of the freezer and pour cake batter over the peach juice and layer sliced peaches over top.
6. Bake at 350 degrees for 30 minutes and let cool for 10 minutes before serving.