Peach Cake: A Soft, Fruity Delight with a Sweet Finish

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Cream the Butter and Sugars:

In a large bowl, beat the softened butter with the granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Add the Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet mixture, alternating with the sour cream (or Greek yogurt) and milk. Start and end with the dry ingredients, mixing just until combined.
Fold in the Peaches:

Gently fold the chopped peaches into the batter. Be careful not to overmix, as you want to keep the peaches intact.
Bake the Cake:

Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Optional: Dust with powdered sugar before serving for an extra touch of sweetness.
Serving and Storage Tips: