Ingredients
Method
Instructions
- In a small bowl, combine the diced peaches, brown sugar, and cinnamon. Mix well and set aside to let the peaches macerate while you prepare the cake batter.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix until just combined.
- Pour half of the cake batter into a greased and floured 9-inch bundt pan. Spoon the peach mixture evenly over the batter. Top with the remaining cake batter, spreading it gently to cover the peaches.
- Preheat your oven to 350°F (175°C). Bake the cake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Notes
Use fresh peaches for the best flavor. Ensure that your butter, eggs, and sour cream are at room temperature for a smoother batter and better texture. Don't overmix the batter to avoid a dense cake. For an extra touch of sweetness, drizzle the cooled cake with a simple glaze made from powdered sugar and a splash of milk.