Preheat your oven to 350°F (175°C) and prepare a 10-inch bundt or tube pan by greasing it thoroughly with unsalted butter or cooking spray.

In a large mixing bowl, combine softened unsalted butter and granulated sugar. Use an electric mixer on medium speed to cream them together until light and fluffy, approximately 3-5 minutes.

Once your butter and sugar mixture is fluffy, add the eggs one at a time, ensuring each egg is well incorporated before adding the next. Mix in a splash of vanilla extract.

In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and optional spices.

Gradually add the dry mixture to the butter mixture, alternating with whole milk. Start and finish with dry ingredients, mixing on low speed until just combined.

Gently fold in the fresh, sliced peaches with a spatula.

Pour the batter into the prepared pan and bake for 60-70 minutes. The cake is done when a toothpick inserted into the center comes out clean.

After removing the cake from the oven, let it cool in the pan for about 15 minutes, then invert the pan onto a wire rack to cool completely.