Follow these steps, and you’ll have a cake that even my Abuela would be proud of:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and granulated sugar until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, beginning and ending with the flour mixture. Mix just until combined.
6. Toss the peach slices with lemon juice in a small bowl.
7. Pour half of the batter into the prepared cake pan. Arrange half of the peaches over the batter, then sprinkle with half of the brown sugar and cinnamon.
8. Repeat with the remaining batter, peaches, brown sugar, and cinnamon.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Pro tip: For a deeper flavor, let the cake sit overnight. The spices will meld beautifully with the peaches, creating an even more delightful experience.