One of those cakes my Mom used to make that stays in your mind forever. I could always tell when she was making one of these because the smell of baked peaches and vanilla would fill the house and make you so hungry. Make this cake one time... and I promise you will never forget it! And it gets better each day until it's gone!
Old Fashioned Vanilla Peach Cake
1 cup butter, softened
2 cups sugar
3 large eggs, room temperature
2 3/4 cups all-purpose flour, divided
1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup sour cream
1 tablespoon pure vanilla extract
1 lb. frozen peaches
1 cup powdered sugar
2 tablespoons heavy cream
1 tablespoon orange juice
Preheat oven to 375 degrees. Grease and flour a 10 inch Bundt pan. I use Pam Non-Stick Spray with Flour. In a medium bowl, sift together 2 1/2 cups flour, baking soda, and salt. Set aside. Next with a mixer, cream the butter and sugar until light and fluffy for about 3-5 minutes. Beat in the eggs one at a time, then add the sour cream and vanilla. Mix until smooth. Next add the flour mixture, a little at a time to the wet mixture. Scrape the bowl frequently.
Toss the peaches with the remaining ¼ cup of flour. Pour about 1/3 of your batter into your pan, then add a third of the peaches on top. Repeat again twice, ending with a layer of peaches.
Reduce oven temperature down to only 325 degrees and bake for about an hour and 10 minutes or until a toothpick inserted into the center of the cake comes out clean. 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.