Peach Pound Cake

Peaches are abundant at the farmers market right now. Here's a GREAT way to use them. It was a real hit at the lakehouse this Fourth of July weekend. Delicious for dessert and quite tasty for breakfast also. Make it extra peachy with some diced peaches and whipped cream on top if you'd like. (Thinking about it, it might love a drizzle of amaretto instead.)

Peach Pound Cake

1 cup butter, softened
2 cups sugar
6 eggs, at room temperature
1 teaspoon vanilla
1 teaspoon almond extract
3 cups flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 cups ripe peaches, peeled, pitted and chopped

Preheat oven to 350°. Grease and flour a 10-inch tube pan.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and almond extract..

In a separate mixing bowl, combine flour, baking soda and salt. Add to creamed mixture. Fold in sour cream and chopped peaches. Pour into prepared pan. Bake for 1 1/4 to 1 1/2 hours, or until wooden toothpick inserted in center of cake come out clean.