Step 1

Preheat oven to 350 F.

Step 2

Use 9x3 springform pan or 9 inch round cake pan.  Line the bottom of a 9x3-inch springform pan (or 9 inch round cake pan) with parchment paper. Grease the side of the pan with butter or cooking spray.

Step 3

In a large bowl, mix the sliced peaches, melted butter, brown sugar, cinnamon, nutmeg and the flour until well combined.

Step 4

Sift flour, baking powder, baking soda, together into a medium bowl.

Step 5

In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.

Step 6

Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.

Step 7

Transfer the cake batter to the springform pan. Top the batter with the peach mixture.

Step 8

Bake at 350 F on the middle rack until cake turns golden, and the tester comes out clean in the center, about 45 minutes to 1 hour, depending on your oven.

Step 9

When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 30 minutes, release the cake from the springform pan.

Step 10

In a small bowl, combine softened butter, vanilla extract, powdered sugar and 2 tablespoons of heavy cream milk - mix until creamy. Add 1 or 2 more tablespoons of heavy cream to get the desired consistency for the glaze (thick but spreadable).

Step 11

Drizzle the vanilla glaze over still warm cake.