Instructions:

• Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or a bundt pan.
• Prepare the peaches: If using fresh peaches, peel, pit, and chop them into small pieces. Set them aside. If using canned peaches, drain them well and chop them.
• Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon (if using). Set aside.
• Cream the butter and sugar: In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
• Add the eggs: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• Combine the wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Start and end with the dry ingredients. Mix until just combined. Be careful not to overmix.
• Fold in the peaches: Gently fold the chopped peaches into the batter. Ensure they’re evenly distributed.
• Pour and bake: Pour the batter into the prepared pan. If desired, sprinkle the top with brown sugar for a sweet, crisp finish.
• Bake the cake: Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, loosely cover the cake with aluminum foil.
• Cool and serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
• This cake is perfect for serving at breakfast, dessert, or even a cozy afternoon snack