1. Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 3-4 minutes.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, starting and ending with the flour mixture.
6. Fold in the sliced peaches gently, ensuring they are evenly distributed throughout the batter.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. While the cake cools, whip the heavy cream with the confectioners’ sugar until soft peaks form. This will be your luscious cream topping.
11. Once the cake is completely cool, spread the whipped cream over the top. You can also add a few peach slices for garnish if desired.

One of the things my grandmother taught me was the importance of patience in cooking. Allowing the cake to cool completely before adding the cream ensures that it stays fluffy and doesn’t melt into a sugary mess.