1lb.peaches (about 4 medium), peeled, pitted and cubed
¾ cupbutter at room temperature (12 tablespoons)
3eggs at room temperature
Confectioners sugar for dusting
Assemble ingredients and tools. Preheat the oven to 350 degrees F. Grease a 9-inch cake pan or springform pan.
Peel and pit the peaches. Cut into ½-inch cubes. You should have about 1 cup.
In the large bowl of your electric mixer, cream the butter with the sugar on high speed until the sugar is incorporated and the batter is light and fluffy. Beat in the eggs, one at a time. Add the orange extract and beat until creamy.
Sift the flour with the baking powder. With the mixer on low speed, gradually beat in the flour mixture, mixing until well blended. Gently fold in the peaches.
Spoon the batter into the prepared pan and bake until a toothpick comes out clean, about 50 minutes to 1 hour.
Allow the cake to cool in the pan for 10 minutes, and then run a thin spatula around the edges to loosen the cake and remove from pan. Cool to room temperature.
To serve, dust liberally with confectioners sugar. If desired, garnish with fresh peach slices. Feeling sinful? Add a dollop of whipped cream or farm-fresh yogurt.