Preheat the oven to 350º Fahrenheit. Grease a 10” bundt cake pan with cake release or grease with shortening then dust with flour.
In a large bowl, beat the butter and sugar for 2-3 minutes until it is light and fluffy.
Add the eggs, one at a time, beating well between each addition.
Mix in vanilla and almond flavoring.
In a small bowl, whisk together the flour, baking soda and salt.
Add to the creamed butter mixture and mix just until combined, scraping the sides of the bowl as needed.
Fold in the sour cream and peaches.
Pour into the pan and bake for 1 hour or until the cake tests done.
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a plate to cool completely.
Serve with whipped cream and a dusting of cinnamon if desired.
The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**