Peach Streusel Bundt Cake with Bourbon Vanilla Bean Glaze

For the cake:
Preheat oven to 325 F. Butter a standard size bundt pan and then spray with nonstick spray. Set aside.

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

In the bowl of an electric mixer, beat the butter until creamy. Add the sugar and brown sugar and continue beating until light and fluffy. Add eggs one at a time beating well after each addition. Add the vanilla and mix to combine.

Add half the flour mixture into the batter, beating just until blended and then mix in the Greek yogurt until combined. Add the remainder of the flour and mix until blended.

For the streusel:
In a small bowl, combine the brown sugar, flour, butter, nutmeg and cinnamon until crumbly.

Pour half the batter mixture into the bundt pan and spread evenly. Sprinkle the streusel mixture over the batter mixture evenly and top with peaches. Top the peaches with the remaining batter and spread evenly.

Bake for approximately 55 minutes or until a toothpick or cake tester inserted in the center of the cake comes out clean. Cool in the pan on a wire rack for 15 minutes and then invert the cake onto the rack to cool completely.

For the glaze:
While the cake is cooling, whisk together the powdered sugar, vanilla, bourbon and milk in a small bowl. Once the cake is completely cooled, spoon the glaze over the cake. Let stand at room temperature until the glaze is set, approximately 10 minutes. Cover and store at room temperature.