Summer Peach Cake

Directions:
Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Add the flour mixture to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture. Fold in the chopped peaches.

Pour the batter into the prepared bundt pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

In a small bowl, whisk together the powdered sugar and peach juice until smooth. Drizzle over the cooled cake.