2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter (2 sticks), softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
2 cups fresh RIPE peaches, pitted and chopped (if peaches are not in season, I recommend you use canned)
1/4 cup all purpose flour
Preheat oven to 325 degrees F. Butter a 10 inch bundt pan and sprinkle it with granulated sugar. Set aside.
Sift together the 2 3/4 cups of flour with the baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until it is light and fluffy. Add the eggs, one at a time, mixing well after each addition.
Stir in the vanilla and flour/baking powder/salt mixture.
In a separate bowl, mix together the peaches and 1/4 cup of flour. Fold this into the cake batter. Spoon into the prepared bundt pan. Bake for 60 to 70 minutes or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes. Remove to a wire rack. Enjoy!
