Generously grease a Bundt or tube pan with unsalted butter and dust with flour. Preheat your oven to 325°F (163°C).

In a large mixing bowl, cream softened unsalted butter and granulated sugar using an electric mixer on medium speed for 3-4 minutes until light and fluffy.

Add eggs one at a time to the butter-sugar mixture, blending well after each addition, ensuring a smooth mixture.

In a separate bowl, whisk together flour, baking soda, and salt. In another container, combine buttermilk and vanilla extract.

Gradually add the dry flour mixture to the creamed butter and eggs, alternating with the buttermilk mixture, mixing until just combined.

Toss diced peaches in a bit of flour and gently fold into the batter without overworking the mixture.

Pour the batter into the prepared pan, smoothing the top. Bake for 60-70 minutes or until a toothpick comes out clean.

Remove the cake from the oven and cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.

Optional: Dust cooled cake with powdered sugar or drizzle with homemade peach glaze before serving.