Yield: 6 to 8 servings For the topping: 1/2 cup unsalted butter 3/4 cup light brown sugar, packed 5 each fresh yellow-flesh peaches, blanched, peeled, cut into eight slices For the cake: 1-3/4 cups all-purpose flour 1-1/2 tsps. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1/2 cup unsalted butter, softened 3/4 cup sugar 11/2 tsps. vanilla extract 1/2 tsp. almond extract 2 each large eggs, room temperature 3/4 cup buttermilk 1/2 pt. fresh raspberries For the sorbet: 1-1/2 lbs. ripe ...
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