Warm the oven up to 350 degrees F.A 10 cup bundt pan should be greased and floured .Put the flour, baking soda, and salt in a different bowl.
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Mix with a whisk, then set it away.1 cup of sour cream should have vanilla extract added to it. Set it away.
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Slowly add the butter and mix it in until it's smooth and creamy. Slowly add the sugar and mix on medium speed for three to five minutes, or until the mixture is fluffy and light.
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Add the eggs one at a time and mix each one in until the yolk is well mixed.Add the flour mixture and the sour cream mixture one after the other while the mixer is on low speed.
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Start with dry ingredients and end with them. Three times, add the dry ingredients, and twice, add the sour cream mixture. Not much more than a quick mix.
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Dice the peaches and mix them into the cake batter. Then, put the batter into the bundt pan.Put it in the oven at 350 degrees for an hour, or until a toothpick stuck in the middle comes out clean or with only a few crumbs on it.
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Baking times can be different.Let it cool for 10 minutes before you turn it out. If you let it cool for too long, it might stick to the pan.
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Mix the items together until they are smooth. You can add more confectioners' sugar if it gets too thin. If you don't like how thick the glaze is, add a little more milk at a time.
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The glaze can be spread on the cake with a spoon, but we like to use a throwaway piping bag with the tip cut off to get a better grip on it.
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