Heat oven to 375 F. Grease an 8 inch round cake pan. Measure flour, baking powder, salt, and soda into a mixer bowl. Cut in the first 1/2 cup brown sugar and the shortening until the mixture looks like meal. Stir in the pecans. Combine the egg and the milk. Stir into the flour mixture just until blended. Pat into the prepared cake pan. Bake for 20 to 25 minutes or until a wooden toothpick inserted into the center comes out clean. Split the shortcake while warm. Fill and top with the peaches. Blend the sour cream and the second 1/2 cup brown sugar.
Serve with the shortcake.
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|Serving Size: 1 Serving (387g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 260 (32%)|
|Amt Per Serving||% DV|
|Total Fat 28.9g||39 %|
|Saturated Fat 12.6g||63 %|
|Monounsaturated Fat 11g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 42.3mg||13 %|
|Sodium 165.5mg||6 %|
|Potassium 492.8mg||13 %|
|Total Carbohydrate 132.1g||39 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 127.2g|
|Protein 9.9g||14 %|
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Calories per serving: 807
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