Peach pound cake
1 cup butter, softened
2 cups sugar
2 teaspoons vanilla
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
2 cups diced fresh or frozen peaches or other fruit as desired
Powdered sugar (optional)
Cream butter and sugar together in a large mixing bowl until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla.
Combine flour, soda, and salt with a whisk; add flour mixture to batter alternately with sour cream.
Fold in the peaches.
Pour into a greased 10-inch fluted tube or Bundt pan.
Bake at 350 degrees F for 60-70 minutes or until a toothpick comes out clean.
Cool in pan for 15 minutes.
Invert the cake pan onto a wire rack, remove the pan, and let the cake cool completely.
Dust with powdered sugar if desired.