For the Cake:
1 ½ cups (3 sticks) unsalted butter, softened
2 ½ cups granulated sugar
5 large eggs
3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
½ tsp ground cinnamon
1 cup sour cream, room temperature
2 tsp vanilla extract
2 cups diced fresh or canned peaches (drained if canned)
For the Peach Topping:
1 ½ cups sliced peaches
2 tbsp brown sugar
1 tsp cinnamon
For the Glaze:
1 cup powdered sugar
2–3 tbsp milk or peach juice
½ tsp vanilla extract
Ezoic
Instructions
Step 1: Preheat and Prepare Pan
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan well, or use baking spray with flour.
Step 2: Arrange Peach Topping
In a small bowl, toss the sliced peaches with brown sugar and cinnamon. Arrange them neatly at the bottom of the prepared bundt pan.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together on medium speed for about 5 minutes, until light and fluffy.
Step 4: Add Eggs and Vanilla
Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
Step 6: Mix Wet and Dry Ingredients
Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream, beginning and ending with the flour. Mix just until combined—do not overmix.
Step 7: Fold in Peaches
Gently fold the diced peaches into the batter with a spatula.
Step 8: Bake the Cake
Carefully spoon the batter over the arranged peach topping in the bundt pan. Spread evenly. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Cool and Invert
Allow the cake to cool in the pan for 15 minutes, then carefully invert onto a wire rack or serving plate. Cool completely.
Step 10: Glaze the Cake
Whisk together the powdered sugar, milk (or peach juice), and vanilla until smooth. Drizzle over the cooled cake. Garnish with extra peach slices if desired.
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