Preheat the Oven: Set your oven to 300°F (150°C). Generously grease a large bundt pan with cooking spray, making sure to coat every ridge and crevice to prevent sticking. A light dusting of flour can be added for extra insurance.
Cream the Base: In a large mixing bowl, beat together the butter, granulated sugar, and softened cream cheese until the mixture is light, fluffy, and pale in color. This step incorporates air, which helps the cake rise and stay soft. Mix on medium speed for about 3–5 minutes, scraping down the bowl as needed.
Add the Eggs and Vanilla: Beat in the eggs one at a time, mixing thoroughly after each addition to ensure even blending. Stir in the vanilla extract to infuse the batter with warm, aromatic flavor.
Incorporate the Dry Ingredients: Reduce the mixer speed to low and gradually add the flour, about ½ cup at a time. Mix slowly to prevent overworking the batter, stopping to scrape the sides and bottom of the bowl to catch any unmixed pockets of flour. Once all flour is added, mix in the salt just until combined.
Add the Peaches: Using a spatula, gently fold the diced peaches into the batter. Avoid overmixing so the fruit stays intact and the cake remains tender. Set the batter aside while preparing the topping.
Prepare the Topping: In a small bowl, stir together the melted butter and brown sugar until combined. Arrange the sliced peaches in a single layer at the bottom of the prepared bundt pan. Pour the butter-sugar mixture evenly over the peach slices, letting it drizzle down to create a caramelized layer during baking.
Assemble the Cake: Spoon the cake batter carefully into the bundt pan on top of the topping, spreading it as evenly as possible. Tap the pan gently on the counter a few times to release any trapped air bubbles, ensuring a uniform bake.
Bake: Place the pan in the preheated oven and bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the cake will begin to pull away slightly from the edges of the pan.
Cool the Cake: Remove from the oven and place the pan on a wire rack to cool for about 20–30 minutes. Allowing the cake to cool slightly before unmolding helps it release more easily and preserves the beautiful peach topping.
