Peach Cake

Cake:
1/4 cup (1/2 stick) butter
1 cup sugar
2 eggs
3/4 tsp. almond extract
2 cups sifted flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk

Peach Topping:
lemon juice
1 1/2 cups thinly sliced fresh peaches
1/2 cup (1 stick) butter
3/4 cup firmly packed brown sugar
1/2 cup flaked coconut
2 Tbsp. light cream
1 tsp. almond extract

Butter and flour bottom of square 9-inch cake pan. Cream butter; gradually add sugar and beat until light and fluffy. Beat in eggs, one at a time. Add almond extract. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with dry ingredients. Turn into pan. Bake at 350 degrees for 30 to 35 minutes. Cool slightly in pan on wire rack. To prepare topping: Dip peaches in lemon juice and arrange in rows on top of cake. Melt butter in a 1-quart saucepan; mix in sugar, coconut, cream and almond extract. Pour over peaches and spread to cover evenly. Broil just until topping is bubbly and beginning to brown, about 2 to 3 minutes; cool.