Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Set aside.

In a large bowl, beat together ½ cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3-4 minutes.

Add 2 room temperature eggs one at a time, mixing well after each addition, then stir in 1 teaspoon of pure vanilla extract.

Gradually add the dry mixture to the wet ingredients, alternating with 1 cup of buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Chop 2-3 ripe fresh peaches into bite-sized chunks and toss them in 1 tablespoon of flour to prevent sinking.

Gently fold the floured peach chunks into the batter using a spatula.

Transfer the batter into the prepared cake pan and smooth the top with a spatula.

Bake for 40-45 minutes until a toothpick inserted comes out clean or with a few moist crumbs.

Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.