1-Preheat your oven: Preheat your oven to 325 degrees and prepare a 12-cup bundt pan by spraying it with nonstick cooking spray and coating it well with flour, then tapping out any excess. This step helps the cake release smoothly after baking.

2-Beat the butter and sugar: In a stand mixer, beat the 1 1/2 cups unsalted butter at room temperature until it’s creamy. Add the 3 cups sugar and beat at medium speed for 5 to 7 minutes until light and fluffy this builds a great base for your cake.

3-Add eggs: Add the 6 large eggs at room temperature one at a time, beating until each is fully incorporated and the yolks disappear for a smooth batter.

4-Mix dry ingredients: In a separate bowl, mix the 3 cups all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon baking soda.

5-Combine mixtures: Add this flour mixture to the butter mixture alternately with the 1 cup sour cream, starting and ending with the flour mixture, and beat on low speed just until blended after each addition.

6-Stir in vanilla and peaches: Stir in the 2 teaspoons vanilla extract and the 2 cups fresh peaches, peeled, pitted, and diced, then beat for about 1 minute on low.

7-Ensure even distribution: Use a spatula or wooden spoon to ensure the peaches are evenly distributed in the batter. Pour the batter into the prepared bundt pan, filling it only 3/4 full, and tap the pan on the counter 3 to 4 times to remove air bubbles. Place it on a rimmed baking sheet to catch any overflow.

8-Bake and cool: Bake for 1 hour 20 minutes to 1 hour 40 minutes, or until a skewer inserted in the center comes out with a few moist crumbs. Cool the pan on a wire rack for 10 to 15 minutes, then invert the cake onto a plate and let it cool completely.

9-Prepare glaze and serve: For the glaze, mix the 1 1/2 cups powdered sugar, sifted, with 1 to 3 tablespoons milk or cream, one tablespoon at a time, until you reach a pourable consistency, then pour it over the cooled cake and let it set.