Peach Cobbler Pound Cake

1. Preheat the oven to 325°F (160°C). Grease and flour a Bundt pan or loaf pan thoroughly.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
4. Add the eggs one at a time, beating well after each addition. Stir in sour cream and vanilla extract until smooth.
5. Gradually mix the dry ingredients into the wet mixture just until combined. Gently fold in diced peaches without overmixing.
6. Pour the batter evenly into the prepared pan, smooth the top, and bake for 60-70 minutes, or until a toothpick inserted comes out clean.
7. Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
8. To make the glaze, whisk powdered sugar, peach juice or milk, and vanilla extract in a bowl until smooth. Drizzle over the cooled cake.
9. Finish by decorating with fresh peach slices and sprinkling with optional cinnamon sugar.

Tips & Storage

• Drain canned peaches thoroughly to prevent excess moisture in the cake.
• Use ripe, fresh peaches when in season for the best flavor.
• Pair this dessert with whipped cream or vanilla ice cream.
• Store at room temperature in an airtight container for up to 2 days or refrigerate for 5 days.
• To freeze, wrap individual slices and store for up to 2 months.