Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.

In a medium bowl, whisk together 2 cups of flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.

Cream together 1/2 cup softened butter and 1 cup sugar until light and fluffy, about 3-4 minutes.

Add 2 eggs one at a time and stir in 1 teaspoon vanilla extract.

Gradually incorporate the dry ingredients, alternating with 1/2 cup buttermilk, mixing just until combined.

Cut 2 cups of fresh peaches into cubes and toss with 1 tablespoon flour to coat.

Fold the floured peach pieces gently into the batter.

Pour the batter into the prepared pan and smooth the top. Tap gently to remove air bubbles.

Bake for 40-45 minutes or until golden brown and a toothpick comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.