1-Preheat oven to 350°F (175°C) and grease a 12-inch Bundt pan thoroughly to ensure easy release later.

2-Mix the cinnamon sugar swirl by combining ½ cup granulated sugar and 1 tablespoon cinnamon in a small bowl.

3-Prepare the peaches by draining and dicing the 2 cans (15 ounces each) of sliced peaches in juice, then toss them with 2 tablespoons all-purpose flour to prevent sinking.

4-Cream together ¼ cup unsalted butter, 4 ounces softened cream cheese, and 2 cups granulated sugar until fluffy, then beat in 3 eggs and 1 egg white one at a time, followed by 1 tablespoon vanilla extract.

5-Whisk the dry ingredients: 3 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt in another bowl.

6-Alternately add the dry mixture and 1 cup buttermilk to the creamed mixture, beating until just combined, then gently fold in the flour-coated peaches.

7-Pour half the batter into the prepared pan, sprinkle with half the cinnamon sugar mixture, add the remaining batter, top with the rest of the cinnamon sugar, and run a knife through to swirl.

8-Bake for 55 to 65 minutes, or until a toothpick inserted comes out clean, giving you a moist and tender cake.

9-Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely before serving.

10-If desired, dust with powdered sugar for a simple finish that enhances the presentation.