• 1/4 cup peach cubes (about 1 medium /2 small peaches, peeled & pitted)
• 1/2 Tbsp all-purpose flour
• Zest of 1 Naval orange
• 1/3 cup sugar
• 1 large egg
• 1/4 cup unsalted butter, at room temperature
• 2 Tbsp cream cheese, at room temperature
• 2 Tbsp freshly squeezed orange juice
• 1 tsp vanilla extract
• 1/2 tsp orange extract
• 1/2 cup all purpose flour, sifted
• 1/2 tsp baking powder
• Pinch of salt

For Glaze:

• 4 Tbsp powdered sugar
• 1 tsp vanilla extract
• 1 tsp milk or cream (add more to adjust the consistency)

Directions:

1. Preheat the oven at 160°C / 325°F. Grease 6-inch mini bundt pan with oil/butter. Set aside.
2. Put the prepared peach cubes in a bowl. Sprinkle the peach cubes with all purpose flour. Stir lightly, just until peach cubes are coated with the flour.
3. In a medium mixing bowl, add orange zest and sugar and rub it together with your fingers to release the natural oils from the zest. Add butter and egg to the bowl. Cream together butter, egg, sugar & zest with the whisk or using hand held mixer. Whisk in cream cheese, orange juice, vanilla and orange extract. Slowly and carefully, mix in all purpose flour, baking powder and salt. Do not overmix.
4. Fold in the prepared peach cubes to the cake batter and pour the batter in the prepared bundt pan. Bake for 26-28 minutes or until the toothpick inserted in the center comes out clean. Let the cake cool in the bundt pan for 5 minutes before inverting on a cooling rack to cool completely.
5. For glaze: Combine powdered sugar, vanilla extract and milk, adding a teaspoon of milk at a time until glaze reaches desired consistency.