Peach Cobbler Pound Cake for 16 Slices

Instructions:

1. In a medium bowl, combine diced peaches, brown sugar, cornstarch, cinnamon, and lemon juice. Let the mixture sit for 10 minutes to macerate.
2. Rub cold butter into the flour, brown sugar, and cinnamon for the streusel using fingertips or a pastry cutter until coarse crumbs form.
3. Thoroughly grease a 10-inch Bundt pan and sprinkle a small handful of the streusel at the bottom to prevent sticking.
4. Beat softened butter and granulated sugar until pale and fluffy. Add eggs one at a time, beating well after each addition.
5. Stir in the Greek yogurt and vanilla extract. Gradually mix in the flour, baking powder, and salt on low speed until just combined.
6. Pour half of the cake batter into the prepared pan. Spoon the spiced peach filling evenly over the batter, sprinkle the remaining cinnamon streusel over the peaches, and top with the remaining batter.
7. Bake for 60 minutes at 350°F (175°C) or until a toothpick comes out clean. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely for 90 minutes.
8. Whisk together powdered sugar, milk, and vanilla extract to create a glaze. Drizzle over the cooled cake before serving.