Instructions:
1. Preheat & Prep
Preheat oven to 325°F (165°C). Grease and flour a bundt pan or 9-inch round pans.
2. Cream Butter & Sugar
In a large bowl, cream butter and sugar together until light and fluffy (about 4 minutes).
3. Add Eggs
Add eggs one at a time, beating well after each addition.
4. Combine Dry Ingredients
In a separate bowl, whisk flour, baking soda, and salt.
5. Mix Wet Ingredients
In another bowl, combine buttermilk and vanilla.
6. Alternate Mixing
Add flour mixture to the butter mixture alternately with buttermilk mixture. Begin and end with flour. Mix until just combined.
7. Fold in Peaches
Gently fold in diced peaches.
8. Bake
Pour batter into prepared pan and bake for 60–70 minutes, or until a toothpick comes out clean.
9. Cool
Let the cake cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
10. Glaze
Whisk glaze ingredients together until smooth. Drizzle over the cooled cake and top with fresh peach slices if desired.
Tips:
-
Use ripe but firm peaches for best texture.
-
Cake stores well refrigerated for up to 5 days.
Advertisement: -
Serve with whipped cream or vanilla ice cream for an extra treat!
Thanks for your SHARES!
BE CAREFUL, THIS IS HOW DIABETES STARTS. You can have it and not know it!! These are the 8 signs that indicate that you have too much sugar in your blood.
I’m not a salad person, but this changed me. It’s fresh, tangy, and totally addictive
Cracker Barrel’s Hashbrowns Casserole Copycat
Thumb Rings: What They Symbolize for Women vs. Men – A Hidden Meaning Few Know
Irresistible German Potato Pancakes
Discover How to Eliminate Stubborn Hard Water Stains from Toilets