Preheat fire to medium heat.

Add peaches into a pot of simmering water. Let simmer for 1 ½ or 2 minutes. Place onto a serving plate and let cool for 10 to 15 minutes.

Cut 2 incisions into the skin of each peach going all around the peach. Carefully pull the skin off of the peach starting from the top or bottom of the peach. Rinse each peach off with cold water.

Take a knife and cut deep into each peach using the incision lines you cut into the peaches as a guideline. Carefully pull the peach insides from the seed of each peach.

Slice the quarter peach pieces into thick slices. Place the peach slices into a large bowl.

In the same bowl with the sliced peaches, add ¼ cup brown sugar, 3 tablespoons melted unsalted butter, 1 teaspoon cinnamon, ¼ teaspoon all spice, 1 teaspoon vanilla extract, ½ teaspoon peach extract, and ⅛ teaspoon salt. Stir all ingredients together until combined and set aside.

Sift 2 ¼ cups all-purpose flour or cake flour, 1 ½ teaspoons baking powder and ¼ teaspoon salt into a medium-sized bowl. Stir all ingredients together and set aside.

If using all-purpose flour, add ⅓ cup whole milk, ⅓ cup sour cream, and ¼ cup heavy whipping cream. If using cake flour, add ½ cup whole milk, ⅔ cup sour cream, and ¼ cup heavy whipping cream. Add 3 or 4 teaspoons vanilla extract, 1 teaspoon butter extract, ½ teaspoon cake batter extract, and ⅛ teaspoon buttercup yellow gel paste or liquid food coloring into a separate medium-sized bowl. Stir all ingredients with a whisk until combined and set aside.

Add 2 sticks unsalted butter and 2 cups sugar into stand mixer bowl fitted with paddle attachment. Mix on high speed for 6 minutes. Scrape down sides of bowl.

Add 4 large eggs one at a time while mixing on medium speed. Scrape down sides of bowl.

Add the all-purpose or cake flour mixture and the Vanilla cream mixture into the cake batter 3 separate times. Mix on medium-low speed each time for 15 to 20 seconds or until combined. Scrape down sides of bowl.

Spray bundt pan with Baker’s joy non-stick baking spray. Preheat oven to 325 degrees.

Add half or majority of the peach filling into the Bundt pan. Spread filling around as evenly as possible. Add the prepared bundt cake batter into the Bundt pan. Add the rest of the peach filling on top of the cake batter. Swirl the filling into the cake batter with a spoon.

Place into a preheated 325-degree oven on the bottom rack. Bake for 1 hour and 10 minutes. Let cool for 3 or more hours before removing it out of the pan.

Flip the cake onto a cooling rack with a pan or serving dish underneath it.

Add 1 ⅓ cups confectioners’ sugar, 3 tablespoons warm whole milk, 3 tablespoons melted unsalted butter, ½ teaspoon vanilla extract, ½ teaspoon butter extract, ¼ teaspoon peach extract, ⅛ teaspoon cinnamon, ⅛ teaspoon all spice and a sprinkle of salt into a small bowl. Stir with a whisk until combined.

Drizzle the icing on top of the cake. Let icing set for 15 minutes. Transport the cake onto a serving dish.