Preheat your oven to 325°F (163°C) and grease a 10-inch bundt pan.

Cream the softened butter with granulated sugar in a large bowl until light and fluffy.

Add the eggs one by one, fully incorporating each before adding the next.

In a separate bowl, whisk together flour, baking powder, and salt, then gradually mix into the wet ingredients alternating with the sour cream until just combined.

Fold in the fresh peaches, cinnamon, and vanilla gently.

Pour the batter into the prepared bundt pan and smooth the top.

Bake the cake for about 60-70 minutes, or until a toothpick inserted in the center comes out clean.

Let it cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.