Ingredients:

  • 3 cups fresh peaches, peeled and diced
  • 1 tbsp cornstarch
  • 3.125 cups granulated sugar, divided
  • 0.5 tsp ground cinnamon
  • 3 cups all-purpose flour, sifted
  • 1.5 cups unsalted butter, softened to 65°F
  • 6 large eggs, room temperature
  • 0.5 cup full-fat sour cream, room temperature
  • 1 tbsp vanilla bean paste
  • 0.5 tsp almond extract
  • 0.75 tsp kosher salt, divided
  • 0.5 tsp baking powder
  • 1.5 cups powdered sugar, sifted
  • 3 tbsp heavy cream

Instructions:

  1. Preheat your oven to 165°C (325°F). Generously grease a 10 or 12-cup Bundt pan with baking spray or a mixture of flour, oil, and shortening.
  2. Toss 3 cups diced peaches with 1 tbsp cornstarch, 0.125 cups (2 tbsp) sugar, and 0.5 tsp cinnamon.
  3. Beat 1.5 cups butter and the remaining 3 cups sugar for 7 minutes until pale and fluffy.
  4. Incorporate 6 eggs, one at a time.
  5. Mix in 0.5 cup sour cream, 1 tbsp vanilla paste, 0.5 tsp almond extract, 0.5 tsp salt, and 0.5 tsp baking powder.
  6. Gently add 3 cups sifted flour on low speed until just streaks of white remain.
  7. Fold in the prepared peaches by hand using a spatula. Spoon batter into a greased/floured pan. Bake at 165°C for 1 hours 15 mins until a skewer comes out clean.
  8. Let the cake rest in the pan for 15 minutes until the edges slightly contract.
  9. Whisk 1.5 cups powdered sugar, 3 tbsp heavy cream, and the remaining 0.25 tsp salt until velvety and pourable.
  10. Drizzle glaze over the cooled cake and let it set for 10 minutes.