First Step: Prepare Oven and Peaches. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and optionally line it with parchment paper for easier removal. Wash, peel, pit, and slice or chop your peaches, setting aside three-quarters for the cake batter and the remainder for topping.

Second Step: Combine Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the leavening agents evenly.

Third Step: Cream Butter and Sugar. Using a mixer, beat the softened butter on medium speed until creamy. Gradually add the granulated sugar and continue beating until the mixture is light and fluffy, ensuring a tender crumb.

Fourth Step: Add Eggs and Flavorings. Add the eggs one at a time, beating thoroughly after each addition for a smooth batter. Follow by mixing in sour cream and vanilla extract until combined.

Fifth Step: Incorporate Dry Ingredients and Peaches. With the mixer on low speed, gradually add the flour mixture alternately with the sour cream to avoid overmixing, which keeps the cake tender. Gently fold in three-quarters of the sliced peaches by hand to preserve their texture.

Sixth Step: Assemble Cake and Top. Spread the batter evenly into the prepared pan. Arrange the remaining peaches on top in a decorative pattern. Sprinkle with 1 to 2 tablespoons of granulated sugar to create a crisp, caramelized crust during baking.

Seventh Step: Bake the Cake. Bake in the preheated oven for approximately 45 minutes or until a toothpick inserted in the center comes out clean. The sugar topping will develop a golden, slightly crisp finish.

Final Step: Cool and Serve. Allow the cake to cool in the pan for at least 30 minutes. Optionally dust with powdered sugar or serve with whipped cream for added sweetness and presentation. Enjoy this moist and flavorful sweet peach cake as a delightful dessert or treat.