Peaches and Cream Bundt Cake

Preheat oven to 350ºF. Grease and flour a nonstick Bundt pan; set aside.

In a bowl, whisk together 3 cups flour, baking soda, and salt. Toss peaches with remaining 2 tablespoons flour to coat.

In another bowl, beat together 2 sticks of butter and 2 cups of sugar on medium-high until fluffy. One at a time, beat in eggs. On low, add in 1/2 of the flour mixture, then 1/2 of the sour cream. Add in remaining flour and then remaining sour cream. Beat until combined.

Fold in the peaches and vanilla extract. Transfer batter to the Bundt pan. Tap the pan on counter several times to smooth out and remove air bubbles.

Bake for 1 hour. Cool for 15 minutes on a wire rack.

While cake is cooling, melt the remaining 1 stick of butter. Combine melted butter with remaining 1/4 cup of sugar and ground cinnamon. Using a small knife, slowly loosen the cake from around the Bundt pan edges. Invert the pan onto serving plate. Brush cake with cinnamon sugar mixture.

Serve warm or at room temperature.

Recipe adapted from Everyday Food.