Seems kinda funny to be posting this when most of the recipes I see popping up are for chili, apple or pumpkin inspired something etc. Well, fall in Arizona is (unfortunately) quite different as we are still well in the 90s. Sigh. A few weeks ago we got a load of Utah peaches and this was a great way to finish them off.
Ingredients
1 cup unsalted butter, softened
2 cups white sugar, plus a bit more for dusting pan
4 eggs
2 tsp. vanilla extract
1/4 tsp almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 tsp. salt
2- 2.5 cups fresh peaches, pitted and chopped
1. Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch tube pan and coat with white sugar.
2. In a large bowl, cream together the butter and sugar
until light and fluffy. Add the eggs one at a time, beating well with
each addition, then stir in the vanilla and almond extract. Reserve 1/4 cup of flour for
later, and sift together the remaining flour, baking powder and salt.
Gradually stir into the creamed mixture. Use the reserved flour to coat
the chopped peaches, then fold the floured peaches into the batter.
Spread evenly into the prepared pan.
3. Bake for 60 to 70 minutes (mine baked at about 65) in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely. Enjoy warm or at room temperature, perhaps even with whipped cream and additional fresh peaches.
oh yum I wish peaches were still in season here!
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