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Export 7 ingredients for grocery delivery
Step 1
Preheat oven to 325 degrees. Spray a 12 cup bundt pan with nonstick cooking spray and add a few tablespoons of all-purpose flour to pan, shake it around to coat well, then tap out and discard any excess.
Step 2
In the bowl of an electric stand up mixer, gradually beat butter until it's creamy.  Add sugar and beat at medium speed for 5-7 minutes, or until mixture is light and fluffy. (I beat for 7 minutes).  Add eggs, one at a time, beating just until the yolk disappears and is incorporated into the batter.
Step 3
In a medium bowl, mix together flour, salt, and baking soda. Â Add to butter mixture, alternating with sour cream, beginning and ending with the flour mixture. Â Beat batter on low just until blended after each addition.
Step 4
With the mixer on low, stir in vanilla and peaches and continue to beat for about 1 minute. Using a large rubber spatula or wooden spoon, give the batter a final stir and make sure the peaches are mixed evenly throughout the batter.
Step 5
Pour the batter into prepared pan, filling the pan only 3/4 full. Bang the filled pan on the counter 3-4 times to remove air bubbles. Place pan on rimmed baking sheet.
Step 6
Bake in preheated oven for 1 hour and 20 minutes to 1 hour and 40 minutes, or until a wooden skewer inserted into the center of the cake comes out with just a few moist crumbs.Cool pan on a wire rack for 10-15 minutes, then inverts the pan onto a plate, removing cake from pan and cool completely.
Step 7
Meanwhile, make the glaze: add powdered sugar to a medium bowl.  Add milk or cream to powdered sugar, 1 tablespoon at a time as needed, mixing well after each addition, until you reach desired, pourable consistency. Pour over completely cooled cake. Let cake sit for the glaze to set, then serve.