Peach Pound Cake

Step 1

Preheat oven to 325°F. Grease 10-inch fluted pan with nonstick spray.

Step 2

Using an electric mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed for about 5-7 minutes, or until light and fluffy.

Step 3

Reduce the speed to medium-low and add the eggs one at a time, mixing well after each addition.

Step 4

Add in the vanilla and almond extracts. Continue beating for an extra 2 minutes, scraping down the pan once or twice so that everything gets well mixed.

Step 5

In a separate bowl, combine the flour, baking soda, and salt. Stir with a whisk. Add to the butter mixture. With the mixer set to low speed, slowly pour in the buttermilk. Continue to beat just until combined. Do not over mix.

Step 6

Use a silicone spatula to gently fold in the peaches. Pour into prepared pan and bake until a toothpick inserted in the center comes out clean, 70-80 minutes.

Step 7

Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Step 8

In a small pot, melt the butter over medium-high heat. Cook until the butter turns a golden brown color and has a nutty aroma, about 7 minutes. Remove from heat.

Step 9

Pour butter over confectioners’ sugar in a small bowl. Stir until well combined. Whisk in just enough milk to make the glaze pourable.

Step 10

Drizzle glaze over cooled cake and allow to sit until glaze hardens about 15 minutes.