Georgia Peach Pound Cake
1 cbutter (soften)
2 1/2 csugar (use a 1/4 for the pan)
1 tspvanilla extract
1/2 tspalmond extract
3 call-purpose flour (divided 2 3/4 & 1/4 cup)
1 tspbaking powder
3 cfresh chopped peaches (peel first)
How to Make Georgia Peach Pound Cake
- Preheat over to 350 degrees. Spray bundt pan with buttery crisco spray (be generous and get all the nooks and grannies). Take the 1/4 cup of sugar and sprinkle all over the pan (tube also).
- Cream butter and sugar until light. Add eggs one at a time until blended. Put the vanilla and almond extract in and stir. Put the 2 3/4 cups of flour, baking power and the salt into a zip loc bag. Shake well to blend. Add to the creamed mixture slowly and beat until mixed together well. Dredge peaches with ¼ cup flour - fold into batter. Pour into pan and spread evenly around. Shake it a little to settle it. Put in oven to bake.