1. Mix flour, sugar, baking powder, non-fat dry milk, and pink himalayan sea salt in a stand mixer or had mixer with a paddle attachment, except the peaches.
2. Add peach juice, vanilla extract, peach extract, vegetable oil, eggs, and mix until incorporated and free of lumps. Scrape bowl in between mixing.
3. Add peaches and mix until well incorporated.
4. Bake at 350 F, until toothpick comes out clean and has a bouncy spring when pressed in the middle of the cake.
You could layer the cake with cream cheese frosting, peach preserves, fresh peaches and whipped cream on the outside. It’s super delish, when you do this.
You could make a peach simple syrup by mixing 1 cup of sugar and 1 cup of hot peach juice. Cool down and spritz the cake (with a mini spray bottle) with the simple syrup for a more moist and flavorful cake.