Ingredients

The following ingredients have 10 Servings
  • 1 1/2 cups butter, softened to room temperature
  • 2 1/3 cup granulated sugar
  • 1/2 cup brown sugar
  • 6 eggs, at room temperature
  • 3 cups all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 12 Tbsp sour cream
  • 1 tbsp vanilla extract
  • 1 1/2 cups fresh peaches, diced (I left the skin on, but you can remove it)
  • 1/4 cup butter, softened to room temperature
  • 4 oz cream cheese, softened to room temperature
  • 1 1/2 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 4-5 Tbsp milk (heavy cream or half & half will work as well)

Instruction

  • Preheat oven to 325 degrees. Grease a large bundt cake pan well (about 10" in size).
  • With a standing mixer or hand mixer, cream butter until light and fluffy, about 1-2 minutes. Add in brown sugar and granulated sugar. Cream until well combined, about 1 minute.
  • Add in the eggs, one at a time, beating well after each addition (and scraping down the sides of the bowl as necessary).
  • In a separate bowl, sift flour, salt, baking soda, and cinnamon together.
  • Beginning and ending with the flour mixture, alternately add in flour and sour cream (I did it in thirds: 1/3 flour mixture, 6 Tbsp of sour cream, 1/3 flour mixture, 6 Tbsp of sour cream, and the last 1/3 of the flour mixture). Mix until just combined.
  • Stir in vanilla extract, and the fold in the fresh peaches.
  • Pour the batter into the prepared bundt cake pan, spreading the batter in an even layer.
  • Bake for 65-70 minutes, or until a cake tester comes out clean.
  • Allow to cool at least 10-15 minutes before removing from the pan.