peach praline shortcake

How To Make peach praline shortcake

• 1

  Combine the first 5 ingredients in a medium bowl; stir well. Cut in shortening with a pastry blender until the mixture resembles coarse meal. Stir in pecans.
• 2

  Combine the milk and egg; stir with a wire whisk until blended. Add to flour mixture, stirring just until blended. Pour the batter into a greased 9 inch round cakepan.
• 3

  Bake at 375 degrees for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean. Let cool in the pan for 10 minutes; remove from the pan, and let cool slightly on a wire rack.
• 4

  Split the warm cake in half horizontally to make 2 layers. Place one layer, cut side up, on a cake plate; spoon half of the peaches over the layer. Place the remaining cake layer, cut side down, on top of the peaches. Spoon the remaining peaches on top of the cake.
• 5

  Combine the sour cream and 1/2 cup of brown sugar in a small bowl; stir until smooth. Serve the sour cream mixture with the cake.
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