Preheat oven to 400°F. Mix flour, sugar, and butter until it resembles coarse crumbs. Spread into a lined baking pan and bake for 10-15 minutes until golden brown. Set aside or chill.

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

In a stand mixer, blend butter and cream cheese until creamy. Add sugar and mix until light and fluffy. Incorporate eggs one at a time and add vanilla.

In another bowl, whisk cake flour, baking soda, and cinnamon. Fold in half of the flour mixture into wet ingredients, then add milk, and fold in the remaining flour mixture.

Preheat oven to 325°F. Generously spray Bundt pan. Pour peach mixture into the bottom, then spoon in cake batter evenly. Smooth the top.

Bake for 55-75 minutes until a toothpick comes out clean. Check for doneness at 50 minutes.

Allow cake to cool in the pan for an hour. Flip onto a serving dish. Sprinkle reserved crumb topping and drizzle with icing made from whisking powdered sugar, milk, vanilla, and salt.