½cup115 g, plus 6 tablespoons unsalted butter, room temperature
1cup200 g brown sugar
1cup200 g granulated sugar
3eggs
1cup250 g creme fraiche or sour cream
1tablespoonvanilla
2 ½cups313 g all-purpose flour, plus ¼ cup (31 g) seprated
¾teaspoonbaking soda
½teaspoonsalt
3ripe peachespeeled and chopped
4medium fresh apricotspeeled and chopped
For the Glaze
1cup120 g powdered sugar
2tablespoonsheavy cream
1teaspoonvanilla extract
1 ½teaspoonpeach juicecan replace with additional vanilla or another fruit juice
Instructions
Preheat the oven to 375 degrees F. Grease and flour a 10 cup bundt pan.
Cream the butters and sugars together until light in color and fluffy. Add the eggs one at a time, then add the creme fraiche and vanilla.
In a separate bowl, mix the flour, baking soda and salt together, then slowly add to the wet ingredients.
In a small bowl, mix together the fruits and toss with the ¼ cup (31 g) flour.
Add ⅓ of the batter into the bundt pan, then layer with half the fruit. Add another ⅓ of the batter and the remaining fruit. Top with the remaining batter.
Put the pan in the oven, then reduce the temperature to 325 F and bake for about 55 - 60 minutes. Allow the cake to cool before removing from the pan.
Mix all the ingredients for the glaze together and drizzle over the top of the cooled cake.