1 c. butter, softened
3 c. sugar
6 eggs at room temperature
1 tsp. vanilla extract
1/2 tsp. almond extract
3 c. all-purpose flour
1/4 tsp. baking soda
1/2 tsp. salt
1/2 c. sour cream
2 c. peeled, chopped peaches

Preheat oven to 350°F.

Grease and flour a 10-inch tube pan. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla and almond extracts.

In a small bowl, combine dry ingredients. Add to creamed mixture. Fold in sour cream and peaches. Pour batter into prepared pan.

Bake 75-85 minutes until toothpick inserted in center comes out clean. Dust with powdered sugar.

If no fresh peaches, you can use canned peaches.