Peach Bundt Cake

With Cream Cheese Icing

Gather the ingredients - * All-purpose flour * Butter * Sugar * Eggs * Vanilla extract * Fresh peaches

– Preheat oven to 350 degrees F and grease a bundt pan with non-stick cooking spray. – Using  a stand or hand mixer, beat butter, vanilla, and 2 cups of sugar  together on medium speed until light and fluffy - about 2 minutes.

– Next, add the eggs one at a time.  Be sure each egg is fully incorporated before adding the next. – On low speed, add in the flour slowly.  Stop once the flour is fully incorporated and be sure not to over mix this step.

Gently fold the peach chunks into the batter.

Transfer the batter to the pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.

Gather the ingredients for the cream cheese icing - * Cream cheese * Butter * Powdered sugar * Vanilla extract

– Using a stand or hand mixer, beat the butter,  vanilla, milk, and cream cheese together on medium speed until it is  smooth and creamy - about 2 minutes. – On low  speed, add the powdered sugar a little at a time.  Continue mixing and  adding powdered sugar, scraping down the sides of the bowl as necessary.   Once all of the powdered sugar has been added, turn the mixer to high  speed and beat until the icing is light and fluffy - about 2 minutes.

Drizzle over the completely cooled bundt cake.

Full recipe at