Preheat oven to 325°F. Grease and flour a bundt pan.
Cream butter and sugar together until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Combine dry ingredients in a separate bowl: flour, baking soda, and salt.
Alternate additions of dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry mix.
Stir in vanilla and almond extracts.
Toss peaches with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.
Pour batter into the prepared bundt pan and bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 20 minutes, then invert onto a wire rack and cool completely.
Notes
Use room temperature ingredients for best texture.
Tossing peaches in flour prevents them from sinking.
A glaze or streusel topping can be added for extra flavor.
Tools You’ll Need
Bundt pan
Mixing bowls
Electric mixer
Wire rack
Nutrition Facts (Per Serving)
Note: This is approximate and for informational purposes only.
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