Step 1

Grease a 10-in. bundt cake pan or fluted tube pan. Sprinkle with 3 teaspoons of the sugar; set aside.

Step 2

In a large mixing bowl, cream butter and remaining sugar until light and fluffy, about 5 minutes.

Step 3

Add eggs, one at a time, beating well after each addition. Add in yogurt, vanilla and almond extract.

Step 4

In a separate bowl, whisk together flour, baking soda and salt; add to the creamed sugar mixture, beating just until combined.

Step 5

Fold in diced peaches. Let sit while you make the crumble.

Step 6

Combine the flour, sugars and cinnamon in a small mixing bowl. Cut the butter into small cubes and add it to the flour. Using a pastry cutter or a fork, blend the butter into the other ingredients, until it's crumbly.

Step 7

Pour about 1/3 of the batter into the prepared pan. Top with half the crumble. Add another third of batter, and top with the remaining crumble. Top with the remaining batter.

Step 8

Bake at 325° for 75-85 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Step 9

In a small bowl, whisk glaze ingredients until smooth; drizzle over cake. Store in the refrigerator. May be frozen for up to 1 month.