Preheat the oven to 350°F. Grease a Bundt pan with nonstick cooking spray. Set aside.
Using a stand or hand mixer, beat the butter, vanilla, and sugar together on medium speed until light and fluffy, about 2 minutes.
2 cups unsalted butter, 2 cups granulated sugar, 2 teaspoons pure vanilla extract
Add the eggs one at a time. Be sure each egg is fully incorporated before adding the next.
8 large eggs
On low speed, add in the flour slowly. Stop once the flour is fully incorporated and be sure not to overmix at this step.
4 cups all-purpose flour
Gently fold the peach chunks into the batter.
2 cups chopped fresh peaches
Transfer the batter to the pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
When finished, let the bundt cool for about 5 minutes and then run a knife around the edge and turn it out onto a wire rack to cool completely.
Drizzle with icing (above) and enjoy!