Preheat your oven to 325°F (163°C) and prepare a 12-cup Bundt pan by greasing it thoroughly with nonstick spray.

Take one fresh peach and slice it into wedges to arrange in the bottom of your Bundt pan. Then, chop the remaining peaches into small cubes.

In a small bowl, combine melted butter with brown sugar and ground cinnamon, stirring until well mixed, then pour this mixture over the peach wedges.

In a large mixing bowl, using an electric mixer, beat the unsalted butter until creamy. Then add cream cheese and granulated sugar, blending until smooth.

Add sour cream and vanilla extract to the butter mixture, mixing until fully combined.

Add the large eggs one at a time, beating well after each addition to ensure even incorporation.

Gently fold the chopped peaches into the batter, then sprinkle in the cake flour, baking powder, and salt, mixing until just combined.

Pour the batter into the prepared Bundt pan and bake for 80-90 minutes, or until a toothpick comes out clean.

Allow the Peach Cobbler Pound Cake to cool in the pan for about 1 hour before inverting onto a plate to cool completely.