Sweet fresh peaches and a touch of almond flavor make this pound cake an instant family favorite. It goes great with a nice cup of coffee or tea. It's wonderful just by itself, but try toasting a slice and serving it with a bit of raspberry jam. DELICIOUS! If you want to push it over the top, serve it warm with a scoop of fresh peach ice cream. LOVE it!
1 c. butter
3 c. sugar
6 eggs, room temperature
1 tsp. pure vanilla extract
1/2 tsp. almond extract
3 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. sour cream
2 cups peaches, peeled, chopped
powdered sugar
Heat oven to 350F. Grease and flour a 10" tube pan. In a large bowl, cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla and almond extracts. In a small bowl, sift together dry ingredients. Add to creamed mixture. Fold in sour cream and peaches. Pour batter into prepared pan. Bake 75-80 minutes or until an inserted toothpick comes out clean. Cool completely before dusting with powdered sugar.
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