Step 1

Preheat oven to 375 degrees F. Grease and flour a 10-inch bundt pan (10- to 15-cup pan.)

Step 2

In a medium bowl, sift together 2 1/2 cups flour, baking soda, and salt. Set aside.

Step 3

In the bowl of an electric mixer, cream the butter and granulated sugar until light and fluffy, 3-5 minutes. Beat in the eggs one at a time, then add the sour cream and vanilla. Mix until smooth.

Step 4

Scrape the bowl, then slowly add the flour mixture to the wet mixture. Scrape the bowl again.

Step 5

Toss the peaches with the remaining 1/4 cup of flour. Scoop a third of the batter into the Bundt pan, then sprinkle a third of the peaches on top. Repeat two more times with the remaining batter and peaches.

Step 6

Place in the oven and reduce the temperature to 325 degrees F. Bake for 60-80 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 7

Allow the cake to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the powdered sugar, heavy cream, and orange juice. Drizzle the glaze over the top of the cake.