24oz.fresh or frozen peachesApprox 3 ½ - 4 cups. sliced peaches, or an equivalent amount of fresh peaches (should weigh the same once they’re peeled and sliced.
¼cupSalted Buttermelted
½cupBrown Sugar
½teaspoonCinnamon
¼teaspoonCloves
Icing
¼cupbuttermelted
2-3Tablespoonscream
1teaspoonvanilla extract
1cuppowdered sugar
Instructions
Preheat oven to 325º. Lightly grease a 12-cup bundt cake pan with shortening, butter or non-stick cooking spray and set aside.
In a small mixing bowl, combine all-purpose flour, baking powder, and salt. Whisk well and set aside.
In a larger mixing bowl (at least 4 quarts), beat cream cheese, 1 cup butter, and sugar together until light and creamy, about 2-3 minutes.
Add vanilla, and beat in eggs, one at a time, beating between each until fully incorporated. Beat in sour cream until well mixed.
Stir in dry ingredients just until combined.
Chop 2 cups of peaches into small pieces (½ - ¾ inch pieces), and add to batter. Slice the remaining peaches into wedges and set aside.
In a small bowl, melt butter in a microwave (or small saucepan) and stir together with brown sugar, cinnamon, and cloves. Pour the brown sugar and butter mixture into the bottom of the prepared Bundt pan evenly.
Line remaining peach slices along the bottom of the pan about ½ an inch apart.
Pour the cake batter into the prepared cake pan (gently so you don't jostle the peach wedges) and spread it out evenly.
Bake in the center of the oven for 70-75 minutes, until a toothpick inserted into the deepest part comes out clean. Remove from oven and let cool on a wire rack for 6-8 minutes.
Use a butter knife or icing spatula to loosen sides of cake from pan if needed, and turn over onto a large platter to finish cooling. (*See note below if peaches stick to pan)
Icing
While the cake cools, make the icing glaze. Combine melted butter, 2 tablespoons of cream, vanilla, and powdered icing sugar. Beat well until the icing reaches a thick, but pourable consistency. Add more cream, a teaspoon at a time if needed, to reach the right consistency.
Drizzle vanilla glaze over the cooled cake and let set for a few minutes or up to a day. Slice and serve.
Notes
If using unsalted butter, add ½ teaspoon of salt to the dry ingredients and continue the recipe as written.When inverting the cake, the peaches are a little bit prone to stick in the pan instead of coming out with the cake, even using a non-stick Bundt pan. They aren't really stuck, just sitting there, and easy to lift out with a fork and put back on the cake while it cools.