1 cup soft unsalted butter
2 cups white sugar
3 large eggs
2 3/4 cups unbleached flour – divided
1/2 tsp baking soda
1/2 tsp salt
1 cup sour crem
1 tbsp vanilla
1 cup diced fresh (or frozen but not defrosted) peaches
1 cup icing sugar
2 tbsp whipping cream
1 tbsp orange juice
Prehat oven to 375
Grease and flour a 10 in Bundt pan
In medium bowl, sift 2 1/2 cups flour, baking soda and salt
In bowl of stand mixer cream butte and sugar until light and fluffy. Beat in the eggs one at a time, then add the sour cream and vanilla. Mix well.
Scrape the bowl, then slowly add the flour mixture to thewet mixture, scape again.
Toss the peaches with the remaining 1/4 cup of flour.
Scoop 1/3 of the batter into bundt pan and scatter 1/3 of the peaches, repeat twice, finishing with the batter.
Put in the oven, and turn the temperature down to 325. Bake for 60-75 minutes, – make sure a toothpick comes out clean.
Allow cake to cool for at least 20 minutes in the pan, then turn out onto a wire rack and allow to finish cooling.
Once cool – blend the icing sugar, whipping cream and orange juice and drizzle over top.