Peaches and Cream Pound Cake: Buttery

Instructions:

1. Grease a 10-inch Bundt pan thoroughly with butter and a dusting of flour. In a medium bowl, toss diced peaches with 2 tablespoons of flour and cinnamon until evenly coated; set aside.
2. Using a stand mixer with a paddle attachment, beat softened butter and cream cheese on medium-high until smooth. Gradually add granulated sugar and beat for 3-5 minutes until pale and fluffy.
3. Add eggs one at a time, beating well after each addition. Stir in 2 teaspoons of vanilla extract.
4. In a separate bowl, whisk together sifted flour, baking powder, and salt. Alternately add the flour mixture and sour cream to the butter mixture, beginning and ending with flour, mixing on low speed until just combined.
5. Gently fold the floured peaches into the batter using a rubber spatula. Pour into the prepared pan and smooth the top.
6. Bake at 325°F (165°C) for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the cake in the pan for 10 minutes before inverting onto a wire rack. Once completely cooled, whisk powdered sugar, heavy cream, and vanilla extract together and drizzle over the cake.