Preheat your oven to 325°F (163°C) and spray a 12-cup Bundt pan with nonstick spray.

Peel and slice one peach into wedges and arrange at the bottom of the Bundt pan. Dice the remaining peaches.

Combine ¾ cup of brown sugar and 1 tsp of cinnamon with melted butter and sprinkle evenly over the peaches.

In a mixing bowl, beat 1.5 cups of unsalted butter for 2 minutes until fluffy, then add cream cheese and beat for another minute.

Gradually integrate granulated sugar until creamy and smooth.

Mix in sour cream and vanilla extract until well combined.

Add eggs one at a time, mixing well after each addition.

Gently fold in chopped peaches.

Whisk together cake flour, baking powder, and salt. Gradually mix this with wet ingredients until just combined.

Pour batter into the prepared Bundt pan and tap gently on the counter.

Bake for 80-90 minutes until a toothpick comes out clean. Cover with foil if browning too quickly.

Cool in the pan for 1 hour, then invert onto a plate to cool completely.

Slice and serve with whipped cream, caramel sauce, or fresh peach slices.