Preheat the oven to 350 degrees and generously grease and flour a 12 cup bundt pan.

Whisk together the dry ingredients in a small bowl.

In another small bowl, toss the peach chunks with cinnamon.

In the bowl of an electric mixer, beat the butter on medium high speed until fluffy, about 3 minutes. Add the sugars, then beat again until the mixture is light in color and fluffy, another 2-3 minutes.

Add eggs one at a time, beating after each addition and scraping the bowl as needed. Beat in vanilla extract.

At low speed, add 1/3 of the flour mixture followed by half of the sour cream. Repeat, ending with the flour mixture. Beat on medium low speed until well combined.

Spoon ⅓ of the cake batter into the prepared pan, spreading evenly. Layer with half of the peaches. Add another ⅓ of the batter followed by the remaining peaches. Finish with the remaining cake batter.

Bake for 50-60 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool for about 10-15 minutes. Set a wire rack over a baking sheet, then invert cake onto the cooling rack.

Meanwhile, make the glaze: In a small saucepan, combine the peach puree with sugar and bourbon. Cook over medium heat until sugar is dissolved, about 3-4 minutes. Remove from heat.

To glaze the cake, poke holes all over the cake with a toothpick. Use a pastry brush to brush the glaze all over the tops and sides of the cake. Allow it to soak in, then repeat as desired. I usually repeat about 3 times.

Serve the cake at room temperature or warmed in the microwave. It is excellent with a scoop of vanilla ice cream.