Preheat Oven: Preheat to 325°F (165°C). Grease and flour a 10–12 cup Bundt pan.
Cream Butter and Sugar: Beat butter and sugar on medium speed until light and fluffy, about 4–5 minutes.
Add Eggs: Add eggs one at a time, mixing well after each.
Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
Alternate Mixing: Add dry ingredients to the butter mixture in three additions, alternating with buttermilk. Begin and end with the dry ingredients. Mix until just combined.
Add Flavorings: Stir in vanilla and almond extracts.
Prepare Peaches: Toss chopped peaches with 1 tablespoon flour to prevent sinking.
Fold in Peaches: Gently fold floured peaches into the batter.
Fill the Pan: Pour batter into the prepared Bundt pan and spread evenly.
Bake: Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Unmold: Let cake cool in the pan for 20 minutes, then invert onto a wire rack to cool completely.
Serving and Storage Tips
