Peach Pound Cake - cooking recipe

Ingredients

1 c. plus 2 Tbsp. butter (at room temperature)
2 1/4 c. sugar, divided
4 eggs (at room temperature)
1 tsp. vanilla
1/2 tsp. almond extract
3 c. all-purpose flour, divided
1 tsp. baking powder
1/2 tsp. salt
2 c. chopped fresh peaches

Preparation

Grease a 10-inch tube pan with 2 tablespoons of butter. Sprinkle pan with 1/4 cup sugar.
Shake pan to get butter coated with sugar.
Cream remaining butter; gradually add remaining sugar, beating well.
Add eggs, one at a time, beating well after each addition.
Add vanilla and almond extract and mix well. Combine 2 3/4 cups flour, baking powder and salt.
Gradually add to creamed mixture, beating until well blended.
Coat peaches with remaining 1/4 cup flour.
Fold peaches into batter.
Pour batter into prepared pan.
Bake at 325\u00b0 for 1 hour and 10 minutes.
Cool in pan for 15 minutes.
Remove from pan and cool completely.