1. In a large mixing bowl, cream butter and sugar until light and fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Beat in extracts. Combine the flour, baking soda and salt; add to the batter alternately with sour cream.
4. Fold in the peaches.
5. Pour into a greased and floured 10-in. fluted tube pan.
6. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
7. Dust with confectioners' sugar if desired.

Makes 1 cake, 12-16 servings.

*I found the amount of almond extract to be a bit overwhelming, if I make this cake again, I would cut the amount in half.

**This recipe calls for sour cream, but I ended up using Trader Joe's organic lowfat yogurt instead. If you don't have a Trader Joe's near you, try Wallaby Vanilla yogurt. They have a similar liquid-y texture.

***Use firm but ripe peaches. Mine were overripe, and should have been pureed in order to evenly distribute the peach flavor.