Preheat oven to 350°F. Generously spray every ridge of a 10–12 cup bundt pan with baking spray that contains flour. Dust lightly with extra flour if needed — this is the most important step for a clean release.

Make the streusel: combine flour, brown sugar, and cinnamon in a small bowl. Cut in cold cubed butter with your fingers or a fork until the mixture resembles coarse crumbs. Let the butter cool completely before mixing — warm butter creates greasy clumps. Set aside.

Drain the canned peaches very thoroughly and pat dry with paper towels. Chop into small pieces and set aside.

In a large bowl, beat together cake mix, flour, sour cream, oil, eggs, vanilla, cinnamon, and nutmeg until smooth and well combined, about 2 minutes.

Pour half the batter into the prepared bundt pan. Scatter half the chopped peaches over the batter, then sprinkle half the streusel on top. Pour the remaining batter over, then top with the remaining peaches and streusel. Do not over-swirl — you want ribbons of peach throughout, not blended batter.

Bake 50–60 minutes, until a toothpick inserted in the thickest part comes out with moist crumbs. If the top browns too quickly, loosely tent with foil and continue baking.

Cool in the pan on a wire rack for 15–20 minutes, then carefully invert onto the rack to cool completely before glazing.

Make the glaze: whisk together powdered sugar, milk or cream, and vanilla until smooth and drizzleable. Add milk a little at a time to reach your desired consistency. Drizzle over the cooled cake and let set before slicing. Wipe your knife between cuts for clean, bakery-style slices.

Preheat oven to 350°F. Generously spray every ridge of a 10–12 cup bundt pan with baking spray that contains flour. Dust lightly with extra flour if needed — this is the most important step for a clean release.

Make the streusel: combine flour, brown sugar, and cinnamon in a small bowl. Cut in cold cubed butter with your fingers or a fork until the mixture resembles coarse crumbs. Let the butter cool completely before mixing — warm butter creates greasy clumps. Set aside.

Drain the canned peaches very thoroughly and pat dry with paper towels. Chop into small pieces and set aside.

In a large bowl, beat together cake mix, flour, sour cream, oil, eggs, vanilla, cinnamon, and nutmeg until smooth and well combined, about 2 minutes.

Pour half the batter into the prepared bundt pan. Scatter half the chopped peaches over the batter, then sprinkle half the streusel on top. Pour the remaining batter over, then top with the remaining peaches and streusel. Do not over-swirl — you want ribbons of peach throughout, not blended batter.

Bake 50–60 minutes, until a toothpick inserted in the thickest part comes out with moist crumbs. If the top browns too quickly, loosely tent with foil and continue baking.

Cool in the pan on a wire rack for 15–20 minutes, then carefully invert onto the rack to cool completely before glazing.

Make the glaze: whisk together powdered sugar, milk or cream, and vanilla until smooth and drizzleable. Add milk a little at a time to reach your desired consistency. Drizzle over the cooled cake and let set before slicing. Wipe your knife between cuts for clean, bakery-style slices.

Preheat oven to 350°F. Generously spray every ridge of a 10–12 cup bundt pan with baking spray that contains flour. Dust lightly with extra flour if needed — this is the most important step for a clean release.

Make the streusel: combine flour, brown sugar, and cinnamon in a small bowl. Cut in cold cubed butter with your fingers or a fork until the mixture resembles coarse crumbs. Let the butter cool completely before mixing — warm butter creates greasy clumps. Set aside.

Drain the canned peaches very thoroughly and pat dry with paper towels. Chop into small pieces and set aside.

In a large bowl, beat together cake mix, flour, sour cream, oil, eggs, vanilla, cinnamon, and nutmeg until smooth and well combined, about 2 minutes.

Pour half the batter into the prepared bundt pan. Scatter half the chopped peaches over the batter, then sprinkle half the streusel on top. Pour the remaining batter over, then top with the remaining peaches and streusel. Do not over-swirl — you want ribbons of peach throughout, not blended batter.

Bake 50–60 minutes, until a toothpick inserted in the thickest part comes out with moist crumbs. If the top browns too quickly, loosely tent with foil and continue baking.

Cool in the pan on a wire rack for 15–20 minutes, then carefully invert onto the rack to cool completely before glazing.

Make the glaze: whisk together powdered sugar, milk or cream, and vanilla until smooth and drizzleable. Add milk a little at a time to reach your desired consistency. Drizzle over the cooled cake and let set before slicing. Wipe your knife between cuts for clean, bakery-style slices.

Preheat oven to 350°F. Generously spray every ridge of a 10–12 cup bundt pan with baking spray that contains flour. Dust lightly with extra flour if needed — this is the most important step for a clean release.

Make the streusel: combine flour, brown sugar, and cinnamon in a small bowl. Cut in cold cubed butter with your fingers or a fork until the mixture resembles coarse crumbs. Let the butter cool completely before mixing — warm butter creates greasy clumps. Set aside.

Drain the canned peaches very thoroughly and pat dry with paper towels. Chop into small pieces and set aside.

In a large bowl, beat together cake mix, flour, sour cream, oil, eggs, vanilla, cinnamon, and nutmeg until smooth and well combined, about 2 minutes.

Pour half the batter into the prepared bundt pan. Scatter half the chopped peaches over the batter, then sprinkle half the streusel on top. Pour the remaining batter over, then top with the remaining peaches and streusel. Do not over-swirl — you want ribbons of peach throughout, not blended batter.

Bake 50–60 minutes, until a toothpick inserted in the thickest part comes out with moist crumbs. If the top browns too quickly, loosely tent with foil and continue baking.

Cool in the pan on a wire rack for 15–20 minutes, then carefully invert onto the rack to cool completely before glazing.

Make the glaze: whisk together powdered sugar, milk or cream, and vanilla until smooth and drizzleable. Add milk a little at a time to reach your desired consistency. Drizzle over the cooled cake and let set before slicing. Wipe your knife between cuts for clean, bakery-style slices.

Preheat oven to 350°F. Generously spray every ridge of a 10–12 cup bundt pan with baking spray that contains flour. Dust lightly with extra flour if needed — this is the most important step for a clean release.

Make the streusel: combine flour, brown sugar, and cinnamon in a small bowl. Cut in cold cubed butter with your fingers or a fork until the mixture resembles coarse crumbs. Let the butter cool completely before mixing — warm butter creates greasy clumps. Set aside.

Drain the canned peaches very thoroughly and pat dry with paper towels. Chop into small pieces and set aside.

In a large bowl, beat together cake mix, flour, sour cream, oil, eggs, vanilla, cinnamon, and nutmeg until smooth and well combined, about 2 minutes.

Pour half the batter into the prepared bundt pan. Scatter half the chopped peaches over the batter, then sprinkle half the streusel on top. Pour the remaining batter over, then top with the remaining peaches and streusel. Do not over-swirl — you want ribbons of peach throughout, not blended batter.

Bake 50–60 minutes, until a toothpick inserted in the thickest part comes out with moist crumbs. If the top browns too quickly, loosely tent with foil and continue baking.

Cool in the pan on a wire rack for 15–20 minutes, then carefully invert onto the rack to cool completely before glazing.

Make the glaze: whisk together powdered sugar, milk or cream, and vanilla until smooth and drizzleable. Add milk a little at a time to reach your desired consistency. Drizzle over the cooled cake and let set before slicing. Wipe your knife between cuts for clean, bakery-style slices.

Preheat oven to 350°F. Generously spray every ridge of a 10–12 cup bundt pan with baking spray that contains flour. Dust lightly with extra flour if needed — this is the most important step for a clean release.

Make the streusel: combine flour, brown sugar, and cinnamon in a small bowl. Cut in cold cubed butter with your fingers or a fork until the mixture resembles coarse crumbs. Let the butter cool completely before mixing — warm butter creates greasy clumps. Set aside.

Drain the canned peaches very thoroughly and pat dry with paper towels. Chop into small pieces and set aside.

In a large bowl, beat together cake mix, flour, sour cream, oil, eggs, vanilla, cinnamon, and nutmeg until smooth and well combined, about 2 minutes.

Pour half the batter into the prepared bundt pan. Scatter half the chopped peaches over the batter, then sprinkle half the streusel on top. Pour the remaining batter over, then top with the remaining peaches and streusel. Do not over-swirl — you want ribbons of peach throughout, not blended batter.

Bake 50–60 minutes, until a toothpick inserted in the thickest part comes out with moist crumbs. If the top browns too quickly, loosely tent with foil and continue baking.

Cool in the pan on a wire rack for 15–20 minutes, then carefully invert onto the rack to cool completely before glazing.

Make the glaze: whisk together powdered sugar, milk or cream, and vanilla until smooth and drizzleable. Add milk a little at a time to reach your desired consistency. Drizzle over the cooled cake and let set before slicing. Wipe your knife between cuts for clean, bakery-style slices.

Preheat oven to 350°F. Generously spray every ridge of a 10–12 cup bundt pan with baking spray that contains flour. Dust lightly with extra flour if needed — this is the most important step for a clean release.

Make the streusel: combine flour, brown sugar, and cinnamon in a small bowl. Cut in cold cubed butter with your fingers or a fork until the mixture resembles coarse crumbs. Let the butter cool completely before mixing — warm butter creates greasy clumps. Set aside.

Drain the canned peaches very thoroughly and pat dry with paper towels. Chop into small pieces and set aside.

In a large bowl, beat together cake mix, flour, sour cream, oil, eggs, vanilla, cinnamon, and nutmeg until smooth and well combined, about 2 minutes.

Pour half the batter into the prepared bundt pan. Scatter half the chopped peaches over the batter, then sprinkle half the streusel on top. Pour the remaining batter over, then top with the remaining peaches and streusel. Do not over-swirl — you want ribbons of peach throughout, not blended batter.

Bake 50–60 minutes, until a toothpick inserted in the thickest part comes out with moist crumbs. If the top browns too quickly, loosely tent with foil and continue baking.

Cool in the pan on a wire rack for 15–20 minutes, then carefully invert onto the rack to cool completely before glazing.

Make the glaze: whisk together powdered sugar, milk or cream, and vanilla until smooth and drizzleable. Add milk a little at a time to reach your desired consistency. Drizzle over the cooled cake and let set before slicing. Wipe your knife between cuts for clean, bakery-style slices.

Preheat oven to 350°F. Generously spray every ridge of a 10–12 cup bundt pan with baking spray that contains flour. Dust lightly with extra flour if needed — this is the most important step for a clean release.

Make the streusel: combine flour, brown sugar, and cinnamon in a small bowl. Cut in cold cubed butter with your fingers or a fork until the mixture resembles coarse crumbs. Let the butter cool completely before mixing — warm butter creates greasy clumps. Set aside.

Drain the canned peaches very thoroughly and pat dry with paper towels. Chop into small pieces and set aside.

In a large bowl, beat together cake mix, flour, sour cream, oil, eggs, vanilla, cinnamon, and nutmeg until smooth and well combined, about 2 minutes.

Pour half the batter into the prepared bundt pan. Scatter half the chopped peaches over the batter, then sprinkle half the streusel on top. Pour the remaining batter over, then top with the remaining peaches and streusel. Do not over-swirl — you want ribbons of peach throughout, not blended batter.

Bake 50–60 minutes, until a toothpick inserted in the thickest part comes out with moist crumbs. If the top browns too quickly, loosely tent with foil and continue baking.

Cool in the pan on a wire rack for 15–20 minutes, then carefully invert onto the rack to cool completely before glazing.

Make the glaze: whisk together powdered sugar, milk or cream, and vanilla until smooth and drizzleable. Add milk a little at a time to reach your desired consistency. Drizzle over the cooled cake and let set before slicing. Wipe your knife between cuts for clean, bakery-style slices.

Preheat oven to 350°F. Generously spray every ridge of a 10–12 cup bundt pan with baking spray that contains flour. Dust lightly with extra flour if needed — this is the most important step for a clean release.

Make the streusel: combine flour, brown sugar, and cinnamon in a small bowl. Cut in cold cubed butter with your fingers or a fork until the mixture resembles coarse crumbs. Let the butter cool completely before mixing — warm butter creates greasy clumps. Set aside.

Drain the canned peaches very thoroughly and pat dry with paper towels. Chop into small pieces and set aside.

In a large bowl, beat together cake mix, flour, sour cream, oil, eggs, vanilla, cinnamon, and nutmeg until smooth and well combined, about 2 minutes.

Pour half the batter into the prepared bundt pan. Scatter half the chopped peaches over the batter, then sprinkle half the streusel on top. Pour the remaining batter over, then top with the remaining peaches and streusel. Do not over-swirl — you want ribbons of peach throughout, not blended batter.

Bake 50–60 minutes, until a toothpick inserted in the thickest part comes out with moist crumbs. If the top browns too quickly, loosely tent with foil and continue baking.

Cool in the pan on a wire rack for 15–20 minutes, then carefully invert onto the rack to cool completely before glazing.

Make the glaze: whisk together powdered sugar, milk or cream, and vanilla until smooth and drizzleable. Add milk a little at a time to reach your desired consistency. Drizzle over the cooled cake and let set before slicing. Wipe your knife between cuts for clean, bakery-style slices.

Preheat oven to 350°F. Generously spray every ridge of a 10–12 cup bundt pan with baking spray that contains flour. Dust lightly with extra flour if needed — this is the most important step for a clean release.

Make the streusel: combine flour, brown sugar, and cinnamon in a small bowl. Cut in cold cubed butter with your fingers or a fork until the mixture resembles coarse crumbs. Let the butter cool completely before mixing — warm butter creates greasy clumps. Set aside.

Drain the canned peaches very thoroughly and pat dry with paper towels. Chop into small pieces and set aside.

In a large bowl, beat together cake mix, flour, sour cream, oil, eggs, vanilla, cinnamon, and nutmeg until smooth and well combined, about 2 minutes.

Pour half the batter into the prepared bundt pan. Scatter half the chopped peaches over the batter, then sprinkle half the streusel on top. Pour the remaining batter over, then top with the remaining peaches and streusel. Do not over-swirl — you want ribbons of peach throughout, not blended batter.

Bake 50–60 minutes, until a toothpick inserted in the thickest part comes out with moist crumbs. If the top browns too quickly, loosely tent with foil and continue baking.

Cool in the pan on a wire rack for 15–20 minutes, then carefully invert onto the rack to cool completely before glazing.

Make the glaze: whisk together powdered sugar, milk or cream, and vanilla until smooth and drizzleable. Add milk a little at a time to reach your desired consistency. Drizzle over the cooled cake and let set before slicing. Wipe your knife between cuts for clean, bakery-style slices.

Preheat oven to 350°F. Generously spray every ridge of a 10–12 cup bundt pan with baking spray that contains flour. Dust lightly with extra flour if needed — this is the most important step for a clean release.

Make the streusel: combine flour, brown sugar, and cinnamon in a small bowl. Cut in cold cubed butter with your fingers or a fork until the mixture resembles coarse crumbs. Let the butter cool completely before mixing — warm butter creates greasy clumps. Set aside.

Drain the canned peaches very thoroughly and pat dry with paper towels. Chop into small pieces and set aside.

In a large bowl, beat together cake mix, flour, sour cream, oil, eggs, vanilla, cinnamon, and nutmeg until smooth and well combined, about 2 minutes.

Pour half the batter into the prepared bundt pan. Scatter half the chopped peaches over the batter, then sprinkle half the streusel on top. Pour the remaining batter over, then top with the remaining peaches and streusel. Do not over-swirl — you want ribbons of peach throughout, not blended batter.

Bake 50–60 minutes, until a toothpick inserted in the thickest part comes out with moist crumbs. If the top browns too quickly, loosely tent with foil and continue baking.

Cool in the pan on a wire rack for 15–20 minutes, then carefully invert onto the rack to cool completely before glazing.

Make the glaze: whisk together powdered sugar, milk or cream, and vanilla until smooth and drizzleable. Add milk a little at a time to reach your desired consistency. Drizzle over the cooled cake and let set before slicing. Wipe your knife between cuts for clean, bakery-style slices.

Preheat oven to 350°F. Generously spray every ridge of a 10–12 cup bundt pan with baking spray that contains flour. Dust lightly with extra flour if needed — this is the most important step for a clean release.

Make the streusel: combine flour, brown sugar, and cinnamon in a small bowl. Cut in cold cubed butter with your fingers or a fork until the mixture resembles coarse crumbs. Let the butter cool completely before mixing — warm butter creates greasy clumps. Set aside.

Drain the canned peaches very thoroughly and pat dry with paper towels. Chop into small pieces and set aside.

In a large bowl, beat together cake mix, flour, sour cream, oil, eggs, vanilla, cinnamon, and nutmeg until smooth and well combined, about 2 minutes.

Pour half the batter into the prepared bundt pan. Scatter half the chopped peaches over the batter, then sprinkle half the streusel on top. Pour the remaining batter over, then top with the remaining peaches and streusel. Do not over-swirl — you want ribbons of peach throughout, not blended batter.

Bake 50–60 minutes, until a toothpick inserted in the thickest part comes out with moist crumbs. If the top browns too quickly, loosely tent with foil and continue baking.

Cool in the pan on a wire rack for 15–20 minutes, then carefully invert onto the rack to cool completely before glazing.

Make the glaze: whisk together powdered sugar, milk or cream, and vanilla until smooth and drizzleable. Add milk a little at a time to reach your desired consistency. Drizzle over the cooled cake and let set before slicing. Wipe your knife between cuts for clean, bakery-style slices.

Preheat oven to 350°F. Generously spray every ridge of a 10–12 cup bundt pan with baking spray that contains flour. Dust lightly with extra flour if needed — this is the most important step for a clean release.

Make the streusel: combine flour, brown sugar, and cinnamon in a small bowl. Cut in cold cubed butter with your fingers or a fork until the mixture resembles coarse crumbs. Let the butter cool completely before mixing — warm butter creates greasy clumps. Set aside.

Drain the canned peaches very thoroughly and pat dry with paper towels. Chop into small pieces and set aside.

In a large bowl, beat together cake mix, flour, sour cream, oil, eggs, vanilla, cinnamon, and nutmeg until smooth and well combined, about 2 minutes.

Pour half the batter into the prepared bundt pan. Scatter half the chopped peaches over the batter, then sprinkle half the streusel on top. Pour the remaining batter over, then top with the remaining peaches and streusel. Do not over-swirl — you want ribbons of peach throughout, not blended batter.

Bake 50–60 minutes, until a toothpick inserted in the thickest part comes out with moist crumbs. If the top browns too quickly, loosely tent with foil and continue baking.

Cool in the pan on a wire rack for 15–20 minutes, then carefully invert onto the rack to cool completely before glazing.

Make the glaze: whisk together powdered sugar, milk or cream, and vanilla until smooth and drizzleable. Add milk a little at a time to reach your desired consistency. Drizzle over the cooled cake and let set before slicing. Wipe your knife between cuts for clean, bakery-style slices.

Preheat oven to 350°F. Generously spray every ridge of a 10–12 cup bundt pan with baking spray that contains flour. Dust lightly with extra flour if needed — this is the most important step for a clean release.

Make the streusel: combine flour, brown sugar, and cinnamon in a small bowl. Cut in cold cubed butter with your fingers or a fork until the mixture resembles coarse crumbs. Let the butter cool completely before mixing — warm butter creates greasy clumps. Set aside.

Drain the canned peaches very thoroughly and pat dry with paper towels. Chop into small pieces and set aside.

In a large bowl, beat together cake mix, flour, sour cream, oil, eggs, vanilla, cinnamon, and nutmeg until smooth and well combined, about 2 minutes.

Pour half the batter into the prepared bundt pan. Scatter half the chopped peaches over the batter, then sprinkle half the streusel on top. Pour the remaining batter over, then top with the remaining peaches and streusel. Do not over-swirl — you want ribbons of peach throughout, not blended batter.

Bake 50–60 minutes, until a toothpick inserted in the thickest part comes out with moist crumbs. If the top browns too quickly, loosely tent with foil and continue baking.

Cool in the pan on a wire rack for 15–20 minutes, then carefully invert onto the rack to cool completely before glazing.

Make the glaze: whisk together powdered sugar, milk or cream, and vanilla until smooth and drizzleable. Add milk a little at a time to reach your desired consistency. Drizzle over the cooled cake and let set before slicing. Wipe your knife between cuts for clean, bakery-style slices.

Preheat oven to 350°F. Generously spray every ridge of a 10–12 cup bundt pan with baking spray that contains flour. Dust lightly with extra flour if needed — this is the most important step for a clean release.

Make the streusel: combine flour, brown sugar, and cinnamon in a small bowl. Cut in cold cubed butter with your fingers or a fork until the mixture resembles coarse crumbs. Let the butter cool completely before mixing — warm butter creates greasy clumps. Set aside.

Drain the canned peaches very thoroughly and pat dry with paper towels. Chop into small pieces and set aside.

In a large bowl, beat together cake mix, flour, sour cream, oil, eggs, vanilla, cinnamon, and nutmeg until smooth and well combined, about 2 minutes.

Pour half the batter into the prepared bundt pan. Scatter half the chopped peaches over the batter, then sprinkle half the streusel on top. Pour the remaining batter over, then top with the remaining peaches and streusel. Do not over-swirl — you want ribbons of peach throughout, not blended batter.

Bake 50–60 minutes, until a toothpick inserted in the thickest part comes out with moist crumbs. If the top browns too quickly, loosely tent with foil and continue baking.

Cool in the pan on a wire rack for 15–20 minutes, then carefully invert onto the rack to cool completely before glazing.

Make the glaze: whisk together powdered sugar, milk or cream, and vanilla until smooth and drizzleable. Add milk a little at a time to reach your desired consistency. Drizzle over the cooled cake and let set before slicing. Wipe your knife between cuts for clean, bakery-style slices.

Preheat oven to 350°F. Generously spray every ridge of a 10–12 cup bundt pan with baking spray that contains flour. Dust lightly with extra flour if needed — this is the most important step for a clean release.

Make the streusel: combine flour, brown sugar, and cinnamon in a small bowl. Cut in cold cubed butter with your fingers or a fork until the mixture resembles coarse crumbs. Let the butter cool completely before mixing — warm butter creates greasy clumps. Set aside.

Drain the canned peaches very thoroughly and pat dry with paper towels. Chop into small pieces and set aside.

In a large bowl, beat together cake mix, flour, sour cream, oil, eggs, vanilla, cinnamon, and nutmeg until smooth and well combined, about 2 minutes.

Pour half the batter into the prepared bundt pan. Scatter half the chopped peaches over the batter, then sprinkle half the streusel on top. Pour the remaining batter over, then top with the remaining peaches and streusel. Do not over-swirl — you want ribbons of peach throughout, not blended batter.

Bake 50–60 minutes, until a toothpick inserted in the thickest part comes out with moist crumbs. If the top browns too quickly, loosely tent with foil and continue baking.

Cool in the pan on a wire rack for 15–20 minutes, then carefully invert onto the rack to cool completely before glazing.

Make the glaze: whisk together powdered sugar, milk or cream, and vanilla until smooth and drizzleable. Add milk a little at a time to reach your desired consistency. Drizzle over the cooled cake and let set before slicing. Wipe your knife between cuts for clean, bakery-style slices.

Preheat oven to 350°F. Generously spray every ridge of a 10–12 cup bundt pan with baking spray that contains flour. Dust lightly with extra flour if needed — this is the most important step for a clean release.

Make the streusel: combine flour, brown sugar, and cinnamon in a small bowl. Cut in cold cubed butter with your fingers or a fork until the mixture resembles coarse crumbs. Let the butter cool completely before mixing — warm butter creates greasy clumps. Set aside.

Drain the canned peaches very thoroughly and pat dry with paper towels. Chop into small pieces and set aside.

In a large bowl, beat together cake mix, flour, sour cream, oil, eggs, vanilla, cinnamon, and nutmeg until smooth and well combined, about 2 minutes.

Pour half the batter into the prepared bundt pan. Scatter half the chopped peaches over the batter, then sprinkle half the streusel on top. Pour the remaining batter over, then top with the remaining peaches and streusel. Do not over-swirl — you want ribbons of peach throughout, not blended batter.

Bake 50–60 minutes, until a toothpick inserted in the thickest part comes out with moist crumbs. If the top browns too quickly, loosely tent with foil and continue baking.

Cool in the pan on a wire rack for 15–20 minutes, then carefully invert onto the rack to cool completely before glazing.

Make the glaze: whisk together powdered sugar, milk or cream, and vanilla until smooth and drizzleable. Add milk a little at a time to reach your desired consistency. Drizzle over the cooled cake and let set before slicing. Wipe your knife between cuts for clean, bakery-style slices.

Preheat oven to 350°F. Generously spray every ridge of a 10–12 cup bundt pan with baking spray that contains flour. Dust lightly with extra flour if needed — this is the most important step for a clean release.

Make the streusel: combine flour, brown sugar, and cinnamon in a small bowl. Cut in cold cubed butter with your fingers or a fork until the mixture resembles coarse crumbs. Let the butter cool completely before mixing — warm butter creates greasy clumps. Set aside.

Drain the canned peaches very thoroughly and pat dry with paper towels. Chop into small pieces and set aside.

In a large bowl, beat together cake mix, flour, sour cream, oil, eggs, vanilla, cinnamon, and nutmeg until smooth and well combined, about 2 minutes.

Pour half the batter into the prepared bundt pan. Scatter half the chopped peaches over the batter, then sprinkle half the streusel on top. Pour the remaining batter over, then top with the remaining peaches and streusel. Do not over-swirl — you want ribbons of peach throughout, not blended batter.

Bake 50–60 minutes, until a toothpick inserted in the thickest part comes out with moist crumbs. If the top browns too quickly, loosely tent with foil and continue baking.

Cool in the pan on a wire rack for 15–20 minutes, then carefully invert onto the rack to cool completely before glazing.

Make the glaze: whisk together powdered sugar, milk or cream, and vanilla until smooth and drizzleable. Add milk a little at a time to reach your desired consistency. Drizzle over the cooled cake and let set before slicing. Wipe your knife between cuts for clean, bakery-style slices.