3 1/4 c flour - divided
1 Tbsp baking powder
1/2 tsp salt
1 c softened butter
2 c sugar
4 whole large eggs
1 c buttermilk
1 tsp butter flavor
1 tsp vanilla extract
1 tsp almond extract
1/2 tsp lemon extract
3 cups diced fresh peaches (save any juice for icing)
Preheat oven to 350º Spray a 10" tube pan with non-stick baking spray with flour. Set aside.
In a large bowl combine 3 cups of flour, baking powder, and salt. Set aside. Beat butter and sugar on medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Add flour mixture to your butter mixture alternating with buttermilk, beginning and ending with flour. Now add flavor and extracts, combining well. Beat on medium speed until well blended and creamy.
Toss the 3 cups of peaches in remaining 1/4 c of flour to coat thoroughly, gently fold into batter - just until incorporated.
Bake until cake is golden brown and toothpick inserted into center comes out clean -1 to 1 1/2 hours.During the last 20 minutes, cover top with foil to prevent over-browning.
Remove from oven and let cool in pan for 15 minutes. Invert cake onto a cooling rack and let cool completely. Drizzle with icing or dust with powdered sugar.
2 tsp peach juice
3 tbsp heavy cream
1 c powdered sugar
Mix until it's thick and creamy and drizzle over cake.