• Preheat oven to 350°F (175°C)

Topping ✮⋆˙

• Grease and line a 9-inch round cake pan with parchment paper
• Arrange peach wedges in a neat spiral on top of the parchment
• In a small pan, melt 60 g butter, stir in brown sugar, cinnamon, and cloves. Pour into cake pan on top of peaches
• I prefer to pour the sugar mixture on top of the peaches instead of directly into the bottom of the pan, because more of the buttery caramel flavor soaks through the cake instead of just sitting on top of the peaches

Cake batter ✮⋆˙

• Now, in a large bowl whisk flours, baking powder, baking soda, and salt together.
• In the same bowl, add in your sugar, melted butter, and eggs -- give it a quick mix making sure not to over- mix
• Lastly, fold in your vanilla, whole milk, and sour cream
• Gently add your batter on top of your peaches and sugar mixture and smooth out the top without disturbing the peaches
• Bake for about 40-45 minutes, until golden and a toothpick in the center comes out clean.
• Remember every oven preforms differently -- so always keep an eye on baked goods in the oven
• Let cake rest 10 minutes, then run a knife around edges if necessary
• Flip onto a plate while still warm so the peaches release
• Serve with ice cream, a dust of cinnamon, and you're done!