Step 1

Preheat the oven to 350 degrees F. Make the cinnamon swirl filling by combining brown sugar, cinnamon, and flour into a small mixing bowl. Whisk together and set aside.

Step 2

Then make the pound cake batter. Add butter and cream cheese to the stand mixer with the paddle attachment. Cream together for 3 minutes, increasing to medium speed, then add brown sugar and sugar and continue to cream together for another 3 minutes.

Step 3

Add vanilla extract and the eggs, one at a time. The batter may separate a bit, this is completely normal! Scrape down the sides of the bowl and continue to mix.

Step 4

Combine the dry ingredients. In a separate bowl, whisk together all purpose flour, cinnamon, nutmeg, and salt together. Pour flour mixture into the wet ingredients and fold together until just combined.

Step 5

Spray a 10-cup bundt pan with nonstick baking spray and pour half of the batter into the bottom of the bundt pan. Add the brown sugar mixture and pour remaining batter on top. Bake for 1 hour and 20 minutes.

Step 6

Make the brown butter glaze by browning butter in a pan. Add the browned butter to a large mixing bowl and add powdered sugar, vanilla extract, and heavy cream. Start by adding 3-4 tbsps, add more if you prefer a looser texture.

Step 7

Once the cake is done, increase the oven temperature to 400 degrees F. Allow the cake to cool in the cake pan for 5 minutes, then turn the cake over onto a wire rack or a plate to cool.

Step 8

Make the roasted peaches by adding sliced peaches to a large mixing bowl. Add sugar, lemon juice, and cinnamon. Toss together. Line a baking sheet with parchment paper and add sliced peaches. Roast in the oven for 10 minutes.

Step 9

Assemble! Drizzle the brown butter glaze onto the cake and top with the roasted peaches. Add crushed graham crackers on top.