• Preheat the oven to 325 degrees F.

Peach Layer

• Prepare a 12 cup bundt or tube pan with Wilton Cake Release or grease then flour or sugar. I dust it with granulated sugar after I grease it with Crisco shortening. The sugar doesn't leave white areas in the cake. As added security to prevent this cake from sticking, I lined the bottom of the pan with parchment paper after greasing the pan. I then greased the parchment paper. 
• Pour 4 tablespoons melted butter in the bottom of the prepared pan then sprinkle the butter with 1/2 cup brown sugar. Over the brown sugar lay the peach slices and press into the brown sugar.

For the Cake

• In the bowl of your stand mixer beat butter until smooth. Add sugar and beat until smooth about 2 to 3 minutes on medium speed. Scrape sides. Add eggs, one at a time, beating well after each addition. Scrape sides.
• Add flour and heavy cream alternately to sugar mixture, beginning and ending with flour. Scrape sides. Add vanilla and Amaretto and mix on low to medium until well combined.
• Pour batter over the peach slices in the prepared tube or bundt pan. Bake for 1 hour 15 to 20 minutes. Cool in the pan for 15 minutes before inverting onto a serving tray.
• Serve warm or room temperature. Great served with vanilla ice cream.
• Cool completely before covering. Store in an airtight container on the countertop for 4 days or in the refrigerator up to 1 week.