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Almond Peach Dump Cake
YIELD: 8 servings
PREP TIME: 15 minutes
BAKE TIME: 50 minutes
2 pounds frozen sliced peaches
1/3 + 3/4 cup Imperial Sugar Extra-Fine Granulated Sugar,
divided
1 tablespoon cornstarch
1 1/2 teaspoons almond extract, divided
1 1/3 cup unbleached, all-purpose flour
1 teaspoon baking powder
1/4 cup sliced almonds
3/4 cup melted salted butter
Vanilla ice cream for topping
Preheat oven to 375. Dump peaches into a 9 x 12 or 9 x
13-inch pan. Use a fork to combine 1/3 cup sugar and cornstarch together. Toss
with the peaches. Sprinkle 1 teaspoon almond extract over top.
Whisk flour, remaining 3/4 cup sugar, and baking powder
together. Stir in sliced almonds. Add melted butter and stir until no dry spots
remain. Stir in remaining 1/2 teaspoon almond extract. Dollop evenly over
peaches.
Bake for 50-65 minutes until the fruit is bubbling and the
top is golden. Let cool at least 30 minutes before serving with ice cream.
