Peach Cinnamon Swirl Bundt Cake

For the Cinnamon Swirl:

Preheat oven to 350 degrees F. Chop pecans and pour onto a baking sheet. Toast for 5-6 minutes or until fragrant and golden, being careful not to burn. Mix the brown sugar, cinnamon, and pecans in a small bowl and set aside.

For the Cake:

Preheat oven to 325 degrees F. Grease and flour a large bundt pan (12 cup).

In a large bowl, sift the cake flour, baking soda, and salt. Set aside.

Cream sugar and butter until light and fluffy. Add eggs, two at a time, beating after each addition. Add flour mixture, alternating with sour cream. Add vanilla and mix. Gently fold in peaches. Pour half of batter into the bundt pan then pour the cinnamon swirl mixture in. DO NOT MIX it – just sprinkle it evenly over the top. Carefully pour the other half of the cake batter on top of the cinnamon mixture.

Bake at 325F for an hour to an hour and 10 minutes or until a knife or cake tester inserted into the middle comes out clean. Allow cake to cool on a wire rack and then remove cake from pan. Allow to cool completely before glazing.

For the Glaze:

Start by adding 1 Tablespoon of milk to the powdered sugar and whisking it. In small increments, slowly add the the next tablespoon of milk until glaze is the desired thickness. You will probably not need the entire second tablespoon. I like the glaze to be thick and not runny so it pools on top of the cake instead of running off the side.