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3 cups all-purpose flour
Grease and flour 10" tube pan. Set aside. Preheat oven to 350°F.
Pour flour, salt, and baking soda into small mixing bowl. Stir with wire whisk to simulate sifting. Set aside.
In large mixing bowl, cream butter with sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in extracts and reserved dry ingredients. Fold in sour cream and peaches.
Spoon batter into prepared pan. Bake until toothpick inserted in center of cake comes out clean (1-1/4 to 1-1/2 hours). Cut into thin slices to serve.
Posted by Virginia Sauer (Sir Angus), Z'L
Nutritional Info Per Serving: N/A
1/2 teaspoon salt
1/4 teaspoon baking soda
16 tablespoons butter, room temperature
3 cups granulated sugar
6 eggs, room temperature
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1/2 cup sour cream
2 cups peaches, peeled and chopped