My pleasure. The only other thing I can think of is powdered, freeze dried peaches. A lot of them. You can powder them in a food process and mix them with just enough water to make them into a paste. Then you can mix them with your cake’s liquid (adding the liquid to the past slowly, stirring it, to make sure it incorporates fully).
Will this work? I don’t know, but it seems plausible. Does it need a leavening change? Maybe.
To me, the advantage of freeze dried is that all of the moisture has been removed from the fruit, so you can use more fruit for a stronger fruit flavor, without making your cake too liquidy or having to substitute the fruit juice for the cake’s other liquid.
I have never done this before, myself, but I have thought of it often. I mostly use freeze dried fruits in buttercream.
Let us know where you go with your peach cake idea!!!!