Instructions

1. Combine the first five ingredients for the sheet cake in a large bowl and gently whisk until combined. In a small saucepan, combine the butter and milk and cook until the butter has melted and the mixture is warm. Whisk the milk/butter mixture into the dry ingredients, stirring until just combined. In a small bowl, whisk together the eggs, sour cream and almond extract. Whisk the eggs/extract/sour cream mixture into the batter until just combined. Pour the batter into a large parchment paper-lined and greased baking sheet (15″x10″). Bake at 375F for 18-20 minutes or until a toothpick inserted in the center of the cake comes out clean.
2. While the cake bakes, combine the brown sugar and butter for the caramelized peaches in a large saucepan over medium heat. Cook, stirring occasionally, until the butter has melted and the sugar has dissolved. Add the peaches and cinnamon and continue cooking until the peaches are tender and the sauce has caramelized (about 5 minutes).
3. In a large bowl, combine the heavy whipping cream and vanilla extract and beat on high until stiff peaks form. Spread the whipped cream over the cooled sheet cake and top with the caramelized peaches (don’t worry if they’re still a little warm, but make sure they’re not hot). Serve immediately.