Peach-Almond Cake

1/3 cup (3 1/2 ounces) almond paste
1/2 cup plus 1 tablespoon granulated sugar
3/4 cup butter, softened
4 large eggs
1 1/4 cups all-purpose flour
1 medium size ripe, juicy peach

Preheat oven to 375 degrees F.

In food processor or mixer bowl, whirl or beat paste, 1/2 cup of the sugar and butter until fluffy. Add eggs 1 at a time, mixing well after each addition. Whirl or beat in flour.

Spread batter in buttered, floured 8-inch diameter cake pan with removable rim. Peel, pit and slice peach 1/4 inch thick. Slightly overlap slices on cake; sprinkle with 1 tablespoon sugar.

Bake until a wooden pick inserted in cake comes out clean, 55 to 60 minutes. Cool on rack; loosen from sides.

To serve, remove rim and slide cake from base.

Yields 8 servings.