Preheat oven to 400°F. Mix flour, sugar, and butter together until well combined and resembles coarse crumbs. Spread into a baking pan lined with parchment paper. Bake for 10-15 minutes until golden brown, then set aside or chill until ready to add to the cake.

In a bowl, stir together chopped peaches, brown sugar, melted butter, cinnamon, and nutmeg. Set aside.

In a stand mixer bowl, combine butter and cream cheese. Mix on low until creamy. Add sugar and cream together on medium speed until fluffy.

Add eggs one at a time and then vanilla extract, mixing well after each addition.

In a separate bowl, whisk together cake flour, baking soda, and cinnamon. Fold half of this mixture into the wet ingredients, then gently fold in milk. Repeat with the remaining flour mixture until just combined.

Preheat oven to 325°F. Spray Bundt pan with baking spray. Pour peach topping mixture into the bottom of the pan and gently spoon cake batter on top.

Bake for 55-75 minutes until a toothpick comes out clean. Let cake cool in the pan for one hour before flipping out onto a serving dish or wire rack.

Sprinkle reserved crumb topping over the cake on top of peach mixture.

To make glaze, whisk together powdered sugar, milk, vanilla, and salt in a bowl. Drizzle over cooled cake just before serving.