Preheat and Prep: Preheat your oven to 180°C (160°C fan). Generously grease and flour a 12-cup bundt pan or a 23cm x 13cm (2lb) loaf tin. Make sure to get into all the crevices.

Make the Peach Swirl: In a small bowl, gently toss the diced peaches with 50g light brown sugar, cornflour, 1/2 tsp cinnamon, and lemon juice until evenly coated. Set aside.

Prepare the Cobbler Topping: In another bowl, whisk together 60g plain flour, 75g light brown sugar, and 1 tsp cinnamon. Add the cold, cubed butter. Using your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs. Place this in the fridge to stay cold while you make the batter.

Start the Cake Batter: In a medium bowl, whisk together 340g plain flour, bicarbonate of soda, and salt. In the large bowl of a stand mixer (or using a hand mixer), beat the room temperature butter and cream cheese on medium speed until smooth and creamy, about 2-3 minutes.

Add Sugar and Eggs: Gradually add the caster sugar to the butter mixture, beating for 5-7 minutes until it's very pale, light, and fluffy. This step incorporates air, which is crucial for the cake's lift. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl, then mix in the vanilla extract.

Combine Wet and Dry: With the mixer on low speed, add the flour mixture in three additions, alternating with the soured cream in two additions (begin and end with the flour). I find that this method prevents overmixing. Mix only until just combined; a few streaks of flour are fine.

Layer the Cake: Spoon half of the batter into your prepared pan and spread it evenly. Top with half of the peach mixture, avoiding the very edges of the pan. Gently spoon the remaining batter over the peaches, followed by the rest of the peach mixture on top.

Add Topping and Bake: Sprinkle the chilled cobbler topping evenly over the batter. Place the pan on a baking tray to catch any potential drips. Bake for 70-85 minutes, or until a wooden skewer inserted into the centre of the cake comes out clean or with a few moist crumbs attached.

Cool Completely: Let the cake cool in the pan on a wire rack for 15-20 minutes before carefully inverting it onto the rack to cool completely. This is a delicate operation, so be gentle!