Fresh Peach Pound Cake

1 cup but­ter, soft­ened (2 sticks)
1-1/2 cups gran­u­lated sugar
6 large eggs
1/2 tsp. almond extract
2 tsp. vanilla
3 cups all pur­pose flour
1/4 tsp. bak­ing soda
1/2 tsp. salt
1/2 cup sour cream
10 fresh peaches peel and cut into bite-size pieces 

Cream butter and sugar until fluffy.  Add eggs one at a time.  Add vanilla and almond.  Add sour cream.  Add dry ingredients.  Fold in peaches so they don't break up.   Grease the heck out of a bundt pan.  Cover in sugar.  Add batter.  Bake at 350 for 60-70 minutes.  Let cool for 15 minutes then flip.  Have whipping cream on hand in case yours comes out looking as ugly as mine did. Dust with powdered sugar if desired.   

Adapted slightly from here

Bon Appetite- Katie