2cupspeeled and chopped fresh peachesor canned peaches, drained
Additional butter and flour for preparing the pan
Instructions
Preheat your oven to 325°F (165°C). Butter and flour a 10-inch bundt pan.
In a bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the flour mixture to the creamed mixture, alternating with the sour cream, starting and ending with the flour mixture. Mix until just combined.
Gently fold in the chopped peaches.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for about 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Notes
Use ripe peaches for the best flavor and sweetness.
• Cream the butter and sugar well to create a fluffy batter.
• Sift the flour before adding to avoid lumps and ensure a smooth batter.
• Gently fold the peaches into the batter to keep their shape and distribute evenly.
• Let the cake cool completely before slicing to allow it to set properly.