Fresh Peach Bundt Cake with Sour Cream

Instructions:

1. Preheat oven to 350°F (175°C) and generously grease a 10-cup Bundt pan with butter or baking spray.
2. In a small bowl, toss the diced peaches with 1 tbsp of flour and cinnamon until evenly coated.
3. Cream the softened butter and granulated sugar until the mixture is pale and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Alternately add the dry flour mixture and the sour cream into the butter mixture, mixing on low speed just until combined.
7. Gently fold the floured peaches into the batter using a rubber spatula.
8. Pour the batter into the prepared pan and bake for 55–65 minutes until a toothpick comes out clean.
9. Cool the cake in the pan for 10 minutes before inverting it onto a wire rack.
10. Whisk together powdered sugar, lemon juice (or peach nectar), and a pinch of salt; drizzle over the cake while slightly warm.