Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. This prevents sticking and ensures even baking.

In a bowl, combine flour, baking powder, baking soda, salt and cinnamon. Whisk well to evenly distribute all ingredients.

In a large bowl, beat softened butter with granulated sugar until light and fluffy. This creates a tender, airy cake texture.

Beat in eggs one at a time. Add vanilla extract and mix until smooth and well combined.

Add sour cream gradually to the batter. Mix gently until smooth. This adds moisture and richness to the cake.

Slowly fold the dry ingredients into the wet mixture. Mix until just combined. Avoid overmixing to keep the cake tender.

Peel and slice fresh peaches. Arrange half of the slices over the bottom of the prepared cake pan for extra flavor.

Pour batter over peach slices. Spread evenly with a spatula. Arrange remaining peach slices on top. Sprinkle 2 tablespoons sugar over peaches.

Bake in preheated oven for 45–50 minutes. A toothpick inserted into the center should come out clean.

Let cake cool in pan for 10 minutes. Transfer to a cooling rack. Serve warm or at room temperature with whipped cream or ice cream.