Southern Peach Pound Cake (Print Version)

# Ingredients:

01 - 1 cup unsalted butter, room temperature
02 - 2 cups granulated sugar
03 - 4 large eggs
04 - 3 cups all-purpose flour
05 - 1 tsp baking soda
06 - ½ tsp salt
07 - 1 cup buttermilk
08 - 1 tsp vanilla extract
09 - ½ tsp almond extract
10 - 2 cups peeled, chopped peaches (fresh, canned, or frozen)

# Instructions:

01 - Preheat oven to 325°F. Grease and flour a bundt pan.
02 - Cream butter and sugar until fluffy.
03 - Add eggs one at a time and mix until incorporated.
04 - In a separate bowl, mix flour, baking soda, and salt.
05 - Alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture.
06 - Stir in vanilla and almond extracts.
07 - Toss the peaches in 1 tablespoon of flour and fold into the batter.
08 - Pour the batter into the prepared pan and bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
09 - Cool the cake in the pan for 20 minutes, then invert onto a wire rack to cool completely.

# Notes:

01 - Use room temperature ingredients for the best texture.
02 - Toss peaches in 1 tablespoon of flour to prevent them from sinking to the bottom of the cake.
03 - A glaze or streusel topping is optional for added flavor.

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