Peach Poundcake

Peach poundcake

You'll need:
1 cup Wisconsin butter
2 and 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. 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 and 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 at 325 degrees for 1 hour 10 minutes. Remove from pan and cool completely.