1-Preheat oven to 350°F (175°C): Preheat oven to 350°F (175°C). Grease an 8 or 9-inch round cake pan and line the bottom with parchment paper.
2-In a medium mixing bowl, sift together: In a medium mixing bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to blend evenly.
3-In a large bowl, use a hand: In a large bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar until pale and fluffy (2-3 minutes).
4-Beat in the eggs one at a: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and mix until smooth.
5-Fold the sour cream into the batter: Fold the sour cream into the batter gently but thoroughly.
6-With mixer on low speed, incorporate the: With mixer on low speed, incorporate the dry ingredients into the wet mixture in two batches. Mix just until no streaks of flour remain.
7-Gently fold the drained and chopped peaches: Gently fold the drained and chopped peaches into the batter using a spatula.
8-Scrape the batter into the prepared cake: Scrape the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
9-Let the cake cool in the pan: Let the cake cool in the pan for 10-15 minutes, then run a knife around the edges and invert onto a cooling rack. Allow to cool completely.
10-Make the glaze by whisking together powdered: Make the glaze by whisking together powdered sugar and peach juice until smooth and pourable. Drizzle over the cooled cake.