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Peach Vanilla Cake


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  • Glaze:
  • 1 cup butter, softened
  • 2 cups sugar
  • 3 large eggs, room temp.
  • 2 3/4 cups flour, divided
  • 1/2 tsp. baking soda
  • 1/2 salt
  • 1 cup sour cream
  • 1 T vanilla extract
  • 1 lb. frozen peaches
  • 1 cup powdered sugar
  • 2 T heavy Cream
  • 1 T orange juice



Step 1

Preheat oven to 375. Grease and flour a 10 inch bundt pan. In medum bowl, sift together 2 1/2 cups flour, baking soda, and salt. Set aside. Next with a mixer, cream the butter and sugar until light and fluffy for about 3-5 minutes. Beat in the eggs one at a time, then add the sour cream and vanilla. Mix until smooth Next add the flour mixture, a little at a time to the wet mixture. Scrape the bowl frequently.

Reduce oven temperature down to only 325 degrees and bake for about an hour and 10 minutes or until toothpick inserted into the center comes out clean. Allow the cake to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely.

Once cooled whisk together the powdered sugar, heavy cream and orange juice. Drizzle the glaze over the top of the cake.

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