Ingredients
Method
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or a 9x5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing just until combined.
- Gently fold in the diced peaches, ensuring they are evenly distributed throughout the batter.
- In a small bowl, mix together the brown sugar and cinnamon. Sprinkle half of this mixture over the batter in the pan.
- Pour the batter into the prepared pan and sprinkle the remaining brown sugar and cinnamon mixture on top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. Slice and serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
Use fresh, ripe peaches for the best flavor. Ensure butter, eggs, and sour cream are at room temperature for a smoother batter. Avoid overmixing to prevent a dense cake. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.