Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment for easy removal. Toss the chopped peaches with brown sugar and ½ tsp cinnamon in a small bowl.

2. 2

   In a large bowl, combine cake mix, sour cream, eggs, melted butter, and vanilla. Beat with a hand or stand mixer until smooth and thick, about 2 minutes. The batter should be creamy and slightly fluffy.

3. 3

   Pour half the cake batter into the prepared pan, smoothing the surface. Spoon the peach mixture evenly over the batter, leaving a small border at the edges. Gently spread the remaining batter on top, covering most of the peaches.

4. 4

   Mix granulated sugar and ½ tsp cinnamon. Sprinkle evenly over the top of the cake. This will caramelize in the oven for a light, crunchy finish.

5. 5

   Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. The cake edges should be golden brown and the top slightly crackled.

6. 6

   Let the cake cool in the pan for 15 minutes, then lift out using the parchment and transfer to a wire rack. Slice once cooled slightly for clean cuts.