In a large bowl, combine butter, milk, brown sugar, sour cream, vanilla, and egg Stir in baking powder, and cinnamon.
Add flour a little at a time until just combined. Do not over-mix.
Fold in peaches. Pour into prepared pan.
For the crumb toppings
Combine all ingredients in a medium bowl. Cut in butter using 2 forks until crumbly.
Sprinkle over batter, and bake for 55-60 minutes.
For the Glaze
In a small bowl, combine all ingredients. Drizzle over cake and enjoy.
Ingredient Notes and Shopping Tips
Fresh Peaches: I used fresh peaches in this recipe. You can also use canned (drained), or even thawed frozen peaches.
Milk and Sour Cream: For the best results use full-fat sour cream and whole milk.
Butter: Use softened, unsalted butter for both the cake batter and the crumb topping.
Tips and Tricks
The batter will be thicker than your typical cake batter. Pour into your prepared pan using a rubber spatula to get every last bit of batter.
Storage: Store in an air-tight container in the refrigerator for 3-5 days.
To Reheat: Microwave for 20-30 seconds.
Freeze: Freeze in an air-tight container or a freezer bag for up to 3 months. When you're ready to enjoy it again thaw overnight in the fridge. You can also freeze individual slices for whenever the craving hits.