I used this recipe for my angel food cake upon recommendation… turned out perfect in texture and taste but it came out in two pieces as it stuck to my bunt pan. I added almond extract and it was a great match with the peaches. My peaches were local; I peeled and diced them and added some sugar as a couple were a bit firm. I let them marinade in the fridge for a couple hours. I also made peppermint whip cream by adding chopped fresh mint to it.
This was a winner!