Preheat your oven to 325°F (163°C) and prepare a 12-cup Bundt pan by spraying it generously with nonstick cooking spray.

Wash, peel, and slice one peach into thin wedges, then chop the remaining peaches into small cubes. Arrange the sliced peaches at the bottom of the Bundt pan.

In a mixing bowl, combine brown sugar, ground cinnamon, and melted butter until blended. Sprinkle this mixture over the peach slices.

In a large bowl, beat together unsalted butter until creamy, then add cream cheese and mix until smooth. Gradually mix in sugar, sour cream, and vanilla extract.

Add eggs one at a time to the mixture, ensuring each egg is mixed in fully before adding the next.

Gently fold in the chopped peaches, then sift in cake flour, baking powder, and salt, mixing on low until just combined.

Pour the batter into the Bundt pan and smooth the top. Bake for 80-90 minutes or until a toothpick inserted comes out clean.

Allow the cake to cool in the pan for about 1 hour before inverting onto a serving plate to cool completely.