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

Peel and slice one peach into wedges, place them neatly at the bottom of the pan, and dice the remaining peaches.

Combine brown sugar and ground cinnamon with melted butter, then sprinkle this mixture over the peach wedges.

In a mixing bowl, cream together the unsalted butter and cream cheese until smooth. Gradually add granulated sugar, sour cream, and vanilla extract, mixing well.

Add the eggs one at a time, mixing well after each addition and scraping down the bowl.

Gently fold the chopped peaches into the batter, being careful not to overmix.

Gradually add cake flour, baking powder, and salt, mixing on low speed until just combined.

Pour the batter into the prepared Bundt pan over the peach topping and bake for 80-90 minutes until a toothpick comes out clean.

Cool the cake in the pan for about one hour, then invert onto a plate and allow to cool completely on a wire rack.

Slice and serve the cake as is or with whipped cream or vanilla ice cream.