Peach Pound Cake

Step 1

Preheat oven to 350°F. Spray a bundt pan with nonstick cooking spray and set aside.

Step 2

In the bowl of a stand mixer with a paddle attachment, beat the butter until smooth.

Step 3

Gradually add the sugar and mix until light and fluffy.

Step 4

Add the eggs, one at a time, mixing well after each addition. Add vanilla. Scrape down the sides of the bowl as needed.

Step 5

In a separate bowl, whisk together flour, salt, and baking soda.

Step 6

On low, beat in the flour mixture alternately with the sour cream, beginning and ending with the flour mixture.

Step 7

Add the diced peaches and fold them in by hand.

Step 8

Pour batter into the prepared bundt pan, filling it about ¾ of the way full. Bake for 1 hour 20 minutes to 1 hour 30 minutes. (The cake is done when a toothpick inserted into the center of the cake comes out with a few crumbs, but no wet batter. Do not underbake - you want a golden-brown crust.)

Step 9

Allow cake to cool in the pan for 10-15 minutes before inverting it onto a plate to let it cool completely.

Step 10

In a medium bowl, combine the confectioners' sugar and a tablespoon of milk (or cream). Whisk until smooth, adding more milk until the glaze reaches your desired consistency.

Step 11

Pour the glaze over the cooled cake and serve.