Sweet Peach Cake Dessert for 8 Servings

Instructions:

1. If using canned peaches, strain them through a fine-mesh sieve for 10 minutes. If using fresh, peel and dice into ½-inch cubes.
2. In a small bowl, toss the peaches with lemon juice, cinnamon, and 1 tbsp of flour; set aside.
3. Beat the softened butter and sugar until the mixture looks pale and fluffy.
4. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
5. Gradually add the flour, baking powder, and salt, alternating with the buttermilk. Mix on low speed until just combined.
6. Pour the batter into a greased 9x13-inch baking pan. Gently fold in 2/3 of the peach mixture.
7. Top the batter with the remaining peaches, pressing them slightly into the surface.
8. Bake at 350°F (175°C) for 45-50 minutes until the edges pull away from the pan.