Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Prepare a bundt pan by greasing and flouring it to ensure easy removal of the cake after baking.
Step 2: Prepare Dry Ingredients
In a medium bowl, combine 1 1/2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk these ingredients together until well mixed.
Step 3: Cream Butter and Sugar
In a large bowl, use a mixer to beat together 1/2 cup of softened unsalted butter and 1/2 cup of granulated sugar until the mixture is light and fluffy.
Step 4: Add Eggs and Vanilla
Add 2 large eggs to the butter and sugar mixture, one at a time, ensuring to beat well after each addition. Stir in 1 teaspoon of vanilla extract until combined.
Step 5: Combine Dry and Wet Ingredients
Gradually add the flour mixture to the butter mixture, alternating with 1/2 cup of sour cream. Start and end with the flour mixture, mixing just until incorporated.
Step 6: Fold in Peaches
Gently fold in 1 cup of canned peaches that have been drained and chopped, ensuring they are evenly distributed throughout the batter.
Step 7: Bake the Cake
Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 8: Cool the Cake
After baking, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully turn it out onto a wire rack to cool completely.
Step 9: Prepare the Glaze
In a small bowl, whisk together 1/2 cup of powdered sugar and 2-3 tablespoons of peach juice (from the canned peaches). Mix until smooth.
Step 10: Drizzle the Glaze
Once the cake has cooled completely, drizzle the peach glaze over the top, allowing it to run down the sides.
Notes
Serving Suggestion
This cake is delightful when served with lightly whipped cream or a scoop of vanilla ice cream.
Storage Instructions
Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Peach Alternatives
Fresh peaches can be used instead of canned; just be sure to peel and chop them before adding to the batter.
