Fresh Peach Pound Cake
1 c Butter; softened
3 c Sugar
6 Eggs; at room temperature
1 ts Vanilla extract
1 ts Almond extract
3 c Flour; all purpose
1/4 ts Baking soda
1/2 ts Salt
1/2 c Sour cream
2 c Peaches; peeled and chopped
Grease and flour a 10 inch tube pan. Preheat oven to 350 degrees.
In large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in extracts.
In small bowl, combine dry ingredients and add to creamed mixture. Fold in sour cream and chopped peaches. Spoon batter into prepared pan.
Bake for 1 1/4 to 1 1/2 hours or until a wooden pick comes out clean. Cut into thin slices to serve.
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