Cake:3 c all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c (2 sticks) butter, softened
1-3/4 c sugar
4 large eggs, room temperature
1 tsp vanilla
1 c sour cream
1-1/2 c diced peaches
1/3 c fresh peach puree, strained
2/3 c sugar
1 TBS orange juice
Preheat oven to 350. Place rack in center.
Grease and lightly flour 10-inch Bundt pan.
Whisk together flour, baking powder, baking soda and salt in large bowl.
In another bowl, beat butter at medium speed until creamy (2 minutes).
Gradually add sugar and beat a medium-high for 3 minutes.
Beat in eggs one at a time. Scrape down sides of bowl.
At low speed, add flour mixture in three additions, alternating with sour cream. End with flour.
Scoop half of batter into pan and spread with spatula.
Sprinkle with peaches.
Scoop remaining half of batter onto top of peaches. Smooth with spatula.
Bake for 50 to 60 minutes.
Cool for 10 minutes and invert onto rack.
While cake is baking, make syrup.
Combine peach puree, sugar and orange juice in small sauce pan and cook over medium heat, stirring until sugar dissolves (3 or 4 minutes).
Remove from heat.
Using pastry brush, dab syrup all over surface of warm cake, allowing to soak into cake before reapplying.
Let cake cool completely.