Fresh Peach Cake

3 Cups Flour
¾ tsp Baking Powder
¾ tsp Baking Soda
Pinch of Salt
1 Cup Butter – unsalted and room temperature
1 ¾ Cups Sugar
4 Eggs – room temperature
1 ½ tsps. Vanilla
1 Cup Sour Cream – drain off extra liquid
and not straight from the refrigerator
3 Peaches – peeled and diced to make 2 full cups

Pre-heat oven to 350º

Grease and Flour Bundt pan.

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

In another bowl in a stand alone mixer on medium speed and using the paddle attachment, beat the butter until creamy and then at medium high speed continue beating while gradually adding the sugar until the mixture is light in color and light and fluffy – 4-5 minutes.

Beat in eggs, one at a time making sure each one is mixed in well before adding the next. Each time beating for about 40 seconds after adding each egg. Scrape down the bowl several times while doing this. Stir in vanilla. At a low speed add the flour mixture in three additions, alternating with the sour cream. With a large spoon, add the batter into the prepared pan and spread it out and smooth it a bit. Sprinkle lightly and evenly with the peaches. (I sometimes toss the peaches with a little bit of flour if they are very wet to help them not sink to the bottom of the pan.) Carefully spread the remaining batter over the peaches.

Bake in center of oven for 50 – 60 minutes until a tester comes out clean. Cool in the pan on a rack for about 10 minutes and then invert it onto another rack.

Before cake has cooled completely spread with a little peach preserves that have been heated slightly to make more spreadable or just sprinkle with granulated sugar. Or let cool completely and sprinkle with powdered sugar. Any way is good and best served with ice cream!!!!