Step 1

Preheat the oven to 375°F. Line a 7-inch springform pan with parchment paper, including up the sides, and spray with cooking spray. Set aside.

Step 2

To a large mixing bowl, add the flour, sugar, baking powder, cinnamon, and salt. Stir to combine.

Step 3

To a small bowl, add eggs, vanilla, and oil. Stir until well combined.

Step 4

Set aside ½ cup of diced peaches. Fold the rest of the peaches into the batter until coated.

Step 5

Pour the batter into the lined pan and top with the reserved peaches. Bake for 65-70 minutes, or until a toothpick inserted in the center comes out mostly clean.

Step 6

While the cake is baking, make the crumble and the topping.

Step 7

In a small bowl, combine the melted butter, flour, confectioners' sugar, salt, vanilla, and cinnamon. Set aside.

Step 8

In the last few minutes of baking, heat the milk, butter, and sugar in a small saucepan over medium heat until the butter and sugar have fully dissolved.

Step 9

Take the cake out of the oven. Insert a skewer into the top, making between 25-30 spaced holes all the way to the bottom.

Step 10

Pour the milk mixture over the cake, making sure it fills the holes and covers the top.

Step 11

Top the cake with the crumble.

Step 12

Let the cake cool for 10-15 minutes to allow it to absorb the topping. The interior will have a custard-like texture.

Step 13

Remove the springform and parchment paper, and place the cake on a plate. Cut and serve!