Peach-thyme pound cake recipe

Ingredients

• 3 cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 cup unsalted butter, room temperature
• 2 cups sugar
• 6 large eggs, room temperature
• 2 tablespoons almond extract
• ½ cup sour cream
• 2 tablespoons chopped fresh thyme
• 2 cups peeled and diced peaches
• Confectioners’ sugar, for dusting

1. Preheat oven to 350 degrees F. Spray a 12-cup bundt pan with nonstick baking spray.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In the bowl of a stand mixer, cream the butter until it is pale yellow. Add the sugar and continue beating until thoroughly mixed. Add the eggs, 1 at a time, beating well after each addition. Add the almond extract. Add the flour mixture, 1 cup at a time, alternating with the sour cream. Fold in the thyme and peaches.
4. Pour batter into prepared pan and bake for 1 hour and 15 minutes, until a cake tester inserted into the center comes out clean. Let cake cool for 15 minutes in the pan; then invert onto a wire rack and let cool completely. Dust with confectioners’ sugar, if desired.