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Preheat oven to 350 degrees F. Grease and flour a 10- or 12-cup bundt pan.
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Whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and allspice in a bowl.
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Cream butter and sugar in a large bowl using an electric mixer on high speed. (I used a hand mixer).
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Add the eggs one at a time, mixing well after each addition.
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Add the vanilla and beat to combine.
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Add the flour mixture in three additions, alternatively with the sour cream in two additions, mixing on low speed until just combined. Do not over mix.
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Stir in the peaches.
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Pour batter into prepared bundt pan and spread batter evenly in the pan. If using a smaller 10-cup bundt pan, only fill pan about 3/4 full. You can use the extra batter to make cupcakes.
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Bake for 60 minutes (1 hour) or until a cake tester or toothpick when inserted into the center comes out clean.
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Cool cake in the pan for 15 minutes. Turn out cake on to a wire rack. Cool completely.
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Dust cake with confectioners sugar. Transfer cake to a serving plate. Slice, serve, and enjoy!