Peach and Hatch Green Chile Pound Cake

1 lb. unsalted butter, softened
3 cups sugar
3 1/2 cups flour
1 tsp. salt
7 large eggs
2 tsp. vanilla extract
1/2 tsp almond extract
15 oz. diced peaches
4.5 oz. Santa Fe Ole Hatch Green Chile

Preheat oven to 350 degrees. Grease a 10-15 cup Bundt or tube pan with butter or shortening
Add a few tablespoons of sugar to the pan and shake to coat all sides
Place the butter and sugar in the bowl of a stand mixer. Beat on high til very light and fluffy, about 5 minutes
Scrape the bowl with a spatula and add flour, salt, eggs, vanilla and almond extract with the mixer on low
Scrape the bowl again, mix in the peaches and green chile until smooth
Scoop the batter into the prepared pan. Bake 80 minutes, until a wooden skewer inserted into the cake comes out clean
Rest 10 minutes before turning out to a cake pan

Click here for Santa Fe Ole Hatch Green Chile