Peach Pound Cake

My wonderful in-laws gave us so many yummy peaches last year... so many, in fact, that we are still going through them- giving me plenty of opportunities to try some new recipes:) This recipe (found on about.com) is good on its own as a dessert or for breakfast or with whipped cream... my husband preferred it this way:)

Peach Pound Cake
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened (2 sticks)
2 cups sugar
6 eggs
1/4 teaspoon almond extract
1 1/2 teaspoons vanilla extract
1/2 cup sour cream
2 cups diced fresh or frozen peaches (I used frozen and they worked really well)

Glaze:
1 cup confectioners' sugar
2 Tbsp cream cheese, at room temperature
1 Tbsp milk

Preheat oven to 350 degrees F. Grease and flour a 10-inch fluted tube pan or an angel food cake pan with a cookie sheet underneath it. Combine flour, baking soda, and salt. In a separate large bowl, cream butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each one. Add both almond and vanilla extracts and mix thoroughly. Beginning with the flour mixture, add alternately with the sour cream to the egg mixture. Gently fold in the peaches. Pour batter into tube pan and distribute evenly.

Bake about 1 hour or until toothpick inserted in the center comes out clean. Cool in pan on a rack for 20 minutes. Invert onto a cake dish and let cool another 30 minutes before glazing. For the glaze, beat confectioners' sugar, cream cheese, and milk until smooth. Drizzle over the top of the peach pound cake. Best served at room temperature. Enjoy:)