Peach Pound Cake
This peach pound cake is made with freshly diced sweet summer peaches for a delicious treat. 
white sugar
2
cups
butter, softened
1
cup
eggs
4
large
vanilla extract
1
teaspoon
all-purpose flour, divided
3
cups
baking powder
1
teaspoon
salt
½
teaspoon
fresh peaches, pitted and chopped
2
cups
 Preheat the oven to 325 degrees F (165 degrees C). Butter a 10-inch tube pan and dust with white sugar.
  Beat sugar and butter together in a mixing bowl with an electric mixer until light and fluffy; add eggs, one at a time, beating well after each addition. Stir in vanilla.
  Sift 2 ¾ cups flour, baking powder, and salt together into a bowl; gradually stir flour mixture into butter mixture.
  Place remaining 1/4 cup flour into a small bowl. Add peaches and toss to coat, then fold floured peaches into batter. Spread batter evenly into the prepared pan.
  Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
