Peachy Pound Cake

3 cups flour

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, softened

2 cups sugar

6 eggs

1-1/2 teaspoon vanilla

1/4 teaspoon almond extract

1/2 cup sour cream

2 cups peaches, chopped (Fresh or frozen)

• Preheat oven to 350°
• Combine: Flour, baking soda, and salt. Set aside.
• In a separate bowl, Cream butter & sugar until fluffy.
• Add eggs (one at a time) Beat well after each addition.
• Add both extracts. Mix well.
• Add sour cream.
• Add Flour. Stirring thoroughly.
• Fold in peaches.
• Pour cake batter into a greased & floured bundt pan.
• Bake for 60 minutes or until toothpick inserted comes out clean.
• Let cool 30 minutes and remove from pan.
• When cool Drizzle glaze over top of cake.

Glaze
1 cup of powdered sugar.
1/8 cup cream cheese (2 tablespoons) at room temperature.
2-3 tablespoons milk.

• Beat until smooth.
• Spoon into a pastry bag (or you can use a zip-lock type baggie), squeeze out air, & seal.
• If using a zip-lock type baggie, cut a tiny corner from bottom of bag and use as a pastry bag.
• Drizzle the glaze over top of cake.
• Let sit for an hour for glaze to set before serving.