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Preheat oven to 375 degrees F. Grease and flour a 10 inch Bundt pan
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In a medium bowl, sift together 2 1/2 cups flour, baking soda, and salt. Set aside.
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In a large bowl, cream the butter and granulated sugar until light and fluffy, 3-5 minutes. Beat in the eggs one at a time, beat in vanilla. Fold in the sour cream, and greek yogurt. Mix until smooth.
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Slowly add the flour mixture to the butter mixture. Scrape the bowl to ensure everything is well incorporated.
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Toss the peaches with the remaining ¼ cup of flour. Scoop a third of the the batter into the Bundt pan, then sprinkle a third of the peaches on top. Repeat two more times with the remaining batter and peaches.
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Bake for 60-80 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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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, and heavy cream. Pour glaze over the cake