Peach-a-licious!

Tomorrow is Memorial Day.  The day we reflect and honor those who fought and continue to fight for our freedom.  This is the day most people have their first official cookout of Summer.  I will be making BBQ ribs and chicken, baked beans, breaded zucchini slices, corn on the cob, and a sour cream peach pound cake made with fresh peaches.  The best part is that my Mama is coming to have dinner with us!  My mom is 87 years old and isn't in the best of health so any time I get to spend with her is valued.  I hope she enjoys this meal and her time with us.

Sour Cream Peach Pound Cake

1 cup of softened butter
2 cups of sugar
6 large eggs
1 tsp almond extract
1 tsp vanilla extract
2 1/2 cups plain flour - regular or Gluten free
1 tsp cinnamon
1/4 tsp baking soda
1/4 cup salt
1/2 cup sour cream (don't use the light or fat free sour cream)
2 1/4  peeled and diced fresh peaches (I used 7 peaches)
1/2 cup plain flour - regular or Gluten free

Preheat oven to 350 degrees.  In a large bowl mix the butter and sugar until creamy.  Add the eggs one at a time and beat well.  Add in the almond and vanilla extracts.  Add in the 2 1/2 cups of flour, cinnamon,  baking soda, and salt.  Add in sour cream and beat until smooth.  Combine peaches and 1/2 cup flour in a plastic bag and coat.  Fold in the peaches to the mixture.  Pour into a bundt pan that has been sprayed with Baker's Joy.  Bake for 70 - 75 min until a cake tester or toothpick comes out clean.  Cool before removing from pan.

Cinnamon Drizzle Icing

1 cup powdered sugar
1 tsp vanilla
1 tsp cinnamon
2 Tb of liquid French Vanilla coffee creamer

Combine all the drizzle ingredients into a bowl.  With a fork, stir and mix the ingredients until smooth and creamy.  Drizzle over the cooled cake.

*If possible, make the cake a day in advance so the flavors have a chance to blend better.  (Ignore the 1970's Tupperware cake saver plate.)