Try This Impressive Fresh Peach Shortcake for Your Next Summer Party

In a mixing bowl combine the flour, baking powder, salt, and cinnamon. Stir in brown sugar, breaking up large lumps. With a pastry blender or hands, cut in butter until mixture is crumbly. Stir in chopped pecans. In a cup or small bowl, whisk the egg with the milk. Add the milk and egg mixture to first mixture; stir with a fork until blended. Turn two 8- or 9-inch round cake pans upside-down and grease bottoms. Lightly dust with flour. Spread half the dough on each bottom to within about 1/2-inch of edge. Sprinkle the dough lightly with a cinnamon sugar mixture, if desired. Bake at 425 F for about 12 to 15 minutes, or until golden brown and then let cool. Peel, slice, and sweeten peaches with about 1 1/2 cups sugar or to taste. In a small bowl, whip cream with the vanilla or almond extract until stiff. Carefully place one shortcake on a plate, top with about half of the peaches and whipped cream. Top with second shortcake and remaining peaches and whipped cream.