1 c. butter
3 c. sugar
6 eggs
3 c. all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. sour cream
2 c. chopped peeled fresh peaches
1 tsp. each vanilla and almond extract

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

Combine flour, soda and salt; set aside. Combine sour cream and peaches; set aside. Add dry ingredients to creamed mixture alternately with peach mixture, beginning and ending with dry ingredients, beating well after each addition. Stir in vanilla and almond extracts.

Pour batter into greased and floured 10-inch tube pan. Bake at 350 degrees for 1 hour 15 minutes. Cool for 10 minutes in pan. Remove from pan and allow cake to cool.