8 large ripe peaches
3 cups sifted flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup (packed) brown sugar
3/4 cup margarine
1/2 cup pecan pieces
1 egg
3/4 cup milk
Sugar
1 cup heavy cream, whipped
1/4 teaspoon almond flavoring
Peel and slice peaches. Sift flour, baking powder, salt and cinnamon into large bowl; stir in brown sugar. Cut in margarine with pastry blender until crumbly; stir in pecans. Beat eggs slightly with milk; add all at once to the flour mixture. Stir with fork until blended. Spread dough on two greased 9-inch pans to within 1/2 inch of edge. Bake at 450 degrees for 20-25 minutes or until golden. Sweeten peaches to taste with sugar. Flavor whipped cram with almond flavoring. Place 1 shortcake layer on serving platter. Top with peaches and whipped cream. Add remaining shortcake layer. Spoon remaining peaches and whipped cream over top layer. Serve immediately.
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