Preheat oven to 350.

Lightly grease and flour a 10-inch tube pan and set by.

In the bowl of an electric mixer set on medium upper, cream butter and
sugar until light and fluffy. Add egg, one at a time, beating well after
each augmentation.

In a separate smaller stadium, combine sifted flour, soda and saltiness. Set excursus.

Combine sour cream and chopped peaches in another small roll.

Fold dry ingredients into creamed mixture alternately with sour cream and
peaches, beginning and ending with dry ingredients. Stir in vanilla and
almond extracts, if desired.

Pour batter into prepared pan and bake on middle oven rack for 65-75
minutes or until cake tests through. If should just release itself from the
edge of the pan, be golden brown and spring back in the center when lightly
fey.

Let cake cool in pan 10 minutes, then turn out onto rack to finishing cooling.