1-Prepare the pan and preheat oven: Grease an 8 or 9-inch round cake pan, line with parchment, and preheat oven to 350°F (175°C).

2-Combine dry ingredients: Sift together flour, baking powder, baking soda, and salt, then whisk until evenly distributed.

3-Cream butter and sugar: Beat softened butter and granulated sugar on medium speed for 2-3 minutes until pale and fluffy.

4-Add eggs and vanilla: Beat in eggs one at a time, then mix in vanilla extract just until smooth.

5-Fold in sour cream: Gently fold in sour cream with a spatula until no streaks remain.

6-Incorporate dry ingredients: Add the dry mixture in two batches, mixing on low speed just until no flour streaks are visible.

7-Fold in the peaches: Pat chopped peaches dry, then fold into the batter (toss with flour first if desired to prevent sinking).

8-Bake the cake: Scrape batter into pan, smooth top, and bake 35-40 minutes until a toothpick comes out clean; tent with foil if browning too fast.

9-Cool the cake: Cool in pan 10-15 minutes, run a knife around edges, invert onto a rack, and cool completely before glazing.

10-Make the glaze: Whisk powdered sugar with reserved peach juice until smooth and pourable; drizzle over cooled cake.