Step 1

Add peaches, sugar, cinnamon, and nutmeg to a medium pot over medium heat.

Step 2

Stir together cornstarch and butter until a paste forms then add to the peach filling mixture and stir until combined. It will quickly start to thicken once added to the peach filling. Remove from heat and set aside.

Step 3

Preheat the oven to 400 F.

Step 4

Mix together the flour, sugar and cinnamon in a small bowl until combined. Using a pastry cutter, add in the butter and cut into the mixture until crumbs develop then set aside.

Step 5

Add the crumbs to a parchment lined sheet pan and bake for about 9-10 minutes or until golden. Remove and let cool in the fridge.

Step 6

Drop the temperature to 325 F then liberally spray a 12 cup bundt pan with non-stick baking spray that has flour.

Step 7

In your stand mixer bowl, add butter and sugar and begin creaming on high speed until smooth, light and fluffy, which takes about 5-7 minutes.

Step 8

Next add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.

Step 9

Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add salt and baking soda. Be careful not to overbeat.

Step 10

Lastly add in sour cream and vanilla extract, scrape down sides and mix until just combined and turn off the mixer.

Step 11

Fold in 2/3s of the peach mixture that was set aside until mixed through.

Step 12

Take out the streusel, break it apart and reserve ⅔ cup for the garnish. Pour half of the cake batter into the prepared bundt pan then add the remaining streusel on top. Next carefully dollop the remaining cake batter on top of the streusel and bake for 1 hour and 15 minutes. Check that a toothpick inserted in the center of the cake comes out clean. If it doesn’t let it cook another 5-10 minutes then check it again with a toothpick for doneness.

Step 13

Cool in a pan on a wire rack for 10 minutes then invert the cake on a serving plate for about an hour or until the cake is cooler to touch.

Step 14

Mix together warmed peach preserves with powdered sugar and lemon juice until smooth. If still too thick, add in ½ tsp of water until pourable but still thick.

Step 15

Arrange remaining peach filling on top of the cake then drizzle with glaze and sprinkle with remaining streusel and serve it up.