Peach Poundcake

1 cup Butter plus
2 tablespoon Butter
2-1/4 cup Sugar, divided
4 Eggs
1 teaspoon Vanilla
3 cup All-purpose flour, divided
1 teaspoon Baking powder
1/2 teaspoon Salt
2 cup chopped, fresh Georgia peaches



Grease a 10-inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar. Cream remaining butter; gradually add remaining sugar, beating well. Add eggs, one at a time, beating well after each addition. Add vanilla and mix well.

Combine 2-3/4 cups flour, baking powder, and salt; gradually add to creamed mixture, beating until well blended. Dredge peaches with remaining 1/4 cup flour. Fold peaches into batter. Pour batter into prepared pan. Bake 325F for 1 hour 10 minutes. Remove from pan and cool completely.