for cake

beat the egg whites with the cream of tartar until they form soft peaks, , set them aside

in another bowl beat the softened butter, softened cream cheese, and sugar until they are nice and fluffy

add baking powder, and salt, mix thoroughly, addbthe beaten eggs and vanilla extract, mix until well incorporated

if using fresh peel and slice, if canned 1- buy in its own fruit juice, drain real good, pat dry a lil if you need to, mash up the peaches until they are a puree, measure out your 1 & 1/2 cups and add to the bowl with the butter and eggs, mix everything together real well

gradually add the flour to the peach mixture, beating on low until all is incorporated

gently fold in the beaten egg whites, trying to keep as much air as possible in the batter, its okay if there are white spots that have not been stirred all the way in

spray and flour a bundt pan, making sure you get the middle part also or bake in a 9 x 13 pan, place the peach sliced around top of bundt pan

pour batter into pan on top of peaches, Bake at 350ºF for 50-60 minutes for a bundt cake, about 40 minutes for a 9 x 13

let cake cool on wire rack for 15mins then invert bundt pan, lift off pan

peach glaze

measure jam into a microwave safe measuring cup with pour spout

heat jam on high for 20 secs, stir, if its melted your done if not go another 20 seconds until your done

stir in powdered sugar into the hot jam by spoonfuls, stirring after each scoop, continue to add and stir smooth until the glaze is the rught consistency to pour on top of the cake-- you want it thin enough so it'll drip down the sides of the cake, but thick enough so it won't all just run down in a flood and pool at the bottom