Ingredients for Filling:
• 3 large peaches or 2 cans of Freestone peaches
• 4 TBSP butter
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 tsp vanilla extract
• 2 tsp cinnamon
• 1 tsp nutmeg
• 1/2 cup orange juice
• 2 TBSP cornstarch
Ingredients for Cake Batter:
• 3 cups all-purpose flour
• 3 cups sugar
• 5 eggs
• 1 1/2 cup butter
• 2 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp baking powder
• 1 cup whole milk
• 1 tsp vanilla
• 1 tsp almond extract
Directions:
Preheat oven to 350. Place all ingredients for the peach filling into a saucepan and slowly boil. Once it starts to thicken turn it off and allow it to cool. Next butter and flour a large size bundt pan and set aside. In a bowl mix together flour baking powder cinnamon nutmeg and set aside. In a mixing bowl, cream sugar and butter, then add eggs 1 by 1.
Add vanilla and almond extracts. Slowly alternate the flour mixture and milk into the batter until well blended. Do not over-mix! Next place half of the batter in the pan then add peach mixture around the layer leaving some to top the cake at the end. Place the remaining batter on top of the peach mixture and place in the oven 1hr 15 min…use the toothpick method to detect doneness. Allow to cool for about 30 min then turn over on a platter and top with remaining peach cobbler filling