Prep: Preheat oven to 350°F (175°C). Generously grease and flour a 10 or 12-cup Bundt pan.

Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Cream Butter & Sugar: In a large bowl, cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes.

Add Eggs & Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.

Combine Wet & Dry: With the mixer on low, add the flour mixture in three parts, alternating with the sour cream in two parts, beginning and ending with the flour. Mix until just combined. Do not overmix.

Fold in Peaches & Pecans: Use a spatula to gently fold the diced peaches and toasted pecans into the batter until evenly distributed.

Bake: Spoon the thick batter into the prepared Bundt pan and smooth the top. Bake for 50-65 minutes, or until a long skewer inserted into the center comes out clean.

Cool: Let the cake cool in the pan on a wire rack for 20 minutes. Then, carefully invert the cake onto the rack to cool completely.

Make the Glaze: While the cake cools, prepare the glaze. In a small saucepan over medium heat, melt the butter with the maple syrup and heavy cream, whisking until smooth. Bring just to a gentle simmer, then immediately remove from heat. Whisk in the sifted confectioners’ sugar, vanilla, and salt until smooth. Let it cool and thicken slightly for 10-15 minutes.

Glaze the Cake: Once the cake is completely cool, drizzle the warm glaze over the top, allowing it to drip down the sides. Allow the glaze to set before slicing.