Instructions:
Begin by preheating your oven to 350°F (175°C) and generously greasing and flouring a bundt pan.
In a medium-sized mixing bowl, combine the flour, baking powder, baking soda, and salt with a whisk.
In a larger bowl, cream the softened butter with the granulated sugar until the mixture is light and airy. Incorporate the eggs one at a time, fully mixing after each addition, then blend in the vanilla extract.
Gradually mix in the flour mixture and sour cream into the butter mixture, starting and ending with the flour mixture. Carefully fold in the diced peaches last.
Transfer the batter into your prepared bundt pan and bake for 45-50 minutes, or until a toothpick inserted comes out clean.
Allow the cake to cool in the pan for about 10 minutes before inverting onto a wire rack to cool completely.
For the glaze, whisk the powdered sugar with the peach juice until it’s perfectly smooth, then drizzle it over the fully cooled cake.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes | Servings: 8
