Ingredients

The following ingredients have 24 Servings
  • 1 cup unsalted butter (room temperature)
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 tablespoons peach Schnapps (divided)
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 3 cups fresh peaches (diced about 1/2")
  • brown sugar caramel sauce (optional, for serving)

Instruction

  • In a medium bowl combine peaches and 1 tablespoon schnapps. Stir to coat. Set aside.
  • Preheat oven to 300 degrees F. Butter 2 9x5 bread pans and coat with butter and sugar (to get a crispy crust).
  • In a large bowl using an electric mixer; cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in 1 tablespoon peach schnapps, vanilla and almond extracts. Whisk together the flour, baking powder, cinnamon, nutmeg and salt.
  • Add 1/4 cup flour mixture to peaches and stir to combine well.
  • Gradually stir remaining flour mixture into the butter mixture. Then, fold the peach mixture into the batter. Spread evenly into the prepared pans.
  • Bake for 60 to 70 minutes, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely. Slice and serve with brown sugar caramel sauce (optional).