1 cup butter, no substitutes 2 cups sugar 6 eggs 1 teaspoon almond extract 1 teaspoon vanilla extract 3 cups flour 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup sour cream 2 cups diced fresh or frozen peaches In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Beat in extracts. Combine the flour, baking soda, and salt; add to the batter alternately with the sour cream. Fold in the peaches. Pour in greased and floured 10-inch fluted tube pan. Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired. |