Fresh Summer Peach Cake (Print Version)

# Ingredients:

01 - 2 cups all-purpose flour.
02 - 1½ cups granulated sugar.
03 - 1 cup unsalted butter, softened.
04 - 4 large eggs.
05 - ½ cup milk.
06 - 2 teaspoons baking powder.
07 - ½ teaspoon salt.
08 - 1 teaspoon vanilla extract.
09 - 2 cups fresh peaches, chopped.
10 - ½ cup peach preserves.

# Instructions:

01 - Set oven to 350°F (175°C) and grease and flour a loaf pan.
02 - Cream butter and sugar in large bowl until light and fluffy.
03 - Beat in eggs one at a time until fully mixed.
04 - Stir in vanilla extract.
05 - Whisk flour, baking powder and salt in separate bowl.
06 - Add flour mixture to wet ingredients alternating with milk starting and ending with flour.
07 - Fold in chopped peaches until evenly mixed.
08 - Pour into pan and bake 60-70 minutes until toothpick comes out clean.
09 - Cool 10 minutes in pan then move to rack and top with peach preserves once cooled.

# Notes:

01 - Use ripe fresh peaches for best flavor.
02 - Can be made gluten free with 1:1 flour substitute.
03 - Keeps at room temperature for 3 days.
04 - Freezes well for up to 3 months.

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