• As this cake mixes together quickly, first grease a bundt pan with cooking spray so that it's ready when you are. Also, preheat the oven to 325°F.
• Using a handheld electric mixer or stand mixer with paddle attachment, cream together butter, both sugars, and cream cheese for several minutes until it has a pale, almost white appearance.
  1 cup unsalted butter, softened, 2 cups granulated sugar, 1 Tablespoon light brown sugar, packed, 8 ounces cream cheese, softened
• Add the vanilla, lemon juice, peach juice, and milk - mix it all together.
  ¼ cup reserved peach juice, 1 Tablespoon vanilla extract, 2 teaspoons lemon juice, ½ cup milk
• Next, add the eggs and mix again until smooth.
  5 large eggs, at room temperature
• In a separate bowl, stir together the dry ingredients of flour, salt, and baking powder.
  3 cups all purpose flour, ½ teaspoon salt, 1 teaspoon baking powder
• Add dry to wet ingredients and mix just until all ingredients come together. Don't overmix.
• Finally, stir in the chopped peaches.
  1 ½ cups canned peaches in juice (or syrup), roughly chopped (about one 15-ounce can)
• Now that the batter is mixed, line the bottom of the bundt pan with peach slices all the way around. For my pan, I used 16 slices of peaches (almost one can's worth).
  15 ounce can of peaches, sliced
• Finally, pour the cake batter over the peaches, spreading it out evenly with a rubber spatula if necessary. Tap the pan on the counter a few times to remove any air bubbles.
• Bake on the middle rack of your oven for 70 to 80 minutes or until a toothpick inserted in the center comes out clean.
• Once finished baking, remove from the oven and let cool on the counter completely before inverting onto a plate.
• While the cake is cooling, make the glaze.

Glaze

• Add all ingredients to a bowl and whisk together until smooth. That's it!
  1 teaspoon baking powder, 2 Tablespoons reserved peach juice, 2 Tablespoons milk, ½ teaspoon vanilla extract, ½ teaspoon cinnamon, Pinch of nutmeg, 2 cups powdered sugar
• If you opted to use fresh peaches, replace the peach juice with milk instead.
• Depending on how thick or thin you like the glaze, add either more powdered sugar to make it thicker or more milk to make it thinner.
• Once the cake has cooled completely, pipe or pour the glaze over the cake before serving.
• This cake is delicious served by itself, with or without a glaze, or topped with a dollop of whipped cream or a scoop of ice cream. Yum!