Peach Cake

Ingredients

Butter 225g

Sugar 2 cups

Eggs 3

Flour 2.75 cups

Baking soda 1/2 tsp

Salt 1/2 tsp

Sour cream 1 cup

Vanilla extract 1 tbsp

Peach 450g

Icing sugar 1 cup

Cream 2 tbsp

Pineapple juice 1 tbsp

Preheat oven to 190°C. Grease a cake pan with butter. In a medium bowl, combine 2.5 cups of flour with baking soda and salt (pre-sifted). Set aside.

In a stand mixer, beat the softened butter and sugar until light and fluffy (3-5 minutes). Gradually beat in the eggs, one at a time, then add the sour cream and vanilla. Beat until smooth.

Gradually add the flour mixture. Mix the sliced peaches with 1/4 cup of the remaining flour. Pour 1/3 of the batter into the prepared pan and top with 1/3 of the peaches. Repeat this process two more times with the remaining batter and peaches. Place the pan in the oven, reduce the temperature to 160°C (325°F), and bake for 60-80 minutes.

Cool the cake for at least 20 minutes, then remove from the pan and cool completely. Whisk together the powdered sugar, cream, and juice. Pour this glaze over the completely cooled cake and serve.

Enjoy!