1. Preheat and prepare
Preheat oven to 165°C (325°F). Grease and flour a bundt pan or 23 cm (9-inch) round pans.
2. Butter and Sugar Cream
In a large bowl, cream the butter and sugar until light and fluffy (about 4 minutes).
3. Add the eggs
Add the eggs one at a time, beating well after each addition.
4. Mix the dry ingredients
In a separate bowl, whisk together the flour, baking soda, and salt.
5. Mix the wet ingredients
In another bowl, mix the buttermilk and vanilla.
6. Alternate mixing
Stir the flour mixture into the butter mixture, alternating with the buttermilk mixture. Begin and end with the flour. Mix until well incorporated.
7. Stir in the peaches
Gently stir in the diced peaches.
8. Bake
Pour the batter into the prepared pan and bake for 60 to 70 minutes, or until a toothpick comes out clean.
9. Cool
Allow the cake to cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.
10. Icing
Whisk the frosting ingredients together until smooth. Pour over the cooled cake and garnish with fresh peach slices, if desired.
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